- Flour - 80 Grams
- Eggs - 3 pieces
- Milk - 350 Grams
- Sol - 1 Pinch
- Sugar - 1 teaspoon (plus 100 g in the filling)
- Butter - 60 Grams (plus 60 g in the filling)
- Apples - 750 Grams (stuffing)
- Brandy or cognac - 60 milliliters (filling)
1. For filling, peel the apples and remove the core. You need to cut apples into small cubes. Melt the butter in a deep frying pan and put the apples there. Pour sugar and mix. on a low heat, simmer the apples for 10 minutes. After that, increase the heat and fry so that the apples begin to caramelize. Remove the frying pan from the heat and pour in brandy apples. Mix everything and put it away so the filling cools down. 2. For pancakes. In the sifted flour add salt and sugar. Milk pour a thin trickle, stirring constantly the dough. Add egg and melted butter to the dough. Now everything must be shaken to a homogeneous state. 3. From the resulting test, bake pancakes. Put them in a separate plate and close the lid. For every pancake put the stuffing and roll up the roll. 4. Our French crepes are ready, you can serve them to the table. Creams can be decorated with a stuffing.
Servings: 5-6