Pancakes with scalded batter

Ingredients

For the batter

• 100 g flour
• 50 g butter
• 100 ml milk
• 3 eggs
• 3 heaped tablespoons sugar
• 2 sachets vanilla sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 200 ml milk
• 300 ml sparkling mineral water
• about 250 g flour
• 1 sachet baking powder
• 15 ml oil

For the apple filling

• 3 tablespoons sugar
• 3 apples
• 1 teaspoon cinnamon
• 1 tablespoon flour
• 1 teaspoon cocoa
• 100 ml milk
• 1/8 teaspoon fine salt
• 100 g butter

Preparation

1. Put 100 g flour in a bowl. Heat 100 ml milk with 50 g butter for 3 minutes, until the butter melts and the milk comes to a boil. Pour the hot mixture over the flour and stir vigorously. Leave the bowl to cool for 10 minutes, until the scalded batter is lukewarm. 2. Beat the eggs with the sugar, vanilla sugar, vanilla extract and salt for the batter. Add 200 ml milk, then mix in the scalded batter. Pour in the sparkling water, then gradually add 250 g flour sifted with the baking powder. Stop when the mixture is thick but pourable, like drinkable yogurt. 3. Leave the batter to rest for 30 minutes. 4. Heat two 24 cm nonstick pans and grease them with some of the 15 ml oil. Pour a ladleful of batter into each pan and cook the pancakes for about 1 minute on each side, until golden. Grease the pans again after every 3-4 pancakes; the batter makes about 20. 5. Remove the cores and any damaged parts from the apples, then slice them and sprinkle with the cinnamon. 6. Put the sugar for the filling in a saucepan and caramelize it over low heat for 4 minutes, stirring constantly, until golden. Sift the flour with the cocoa, add them and stir for 1 minute. 7. Heat 100 ml milk with the salt for the filling and 100 g butter for 3 minutes, until the butter melts. Pour the hot milk over the caramel and stir over low heat for 2 minutes, until the cream is smooth. Add the apples and stir gently. 8. Fill some of the pancakes with the apple cream. The rest can be filled with jam or hazelnut chocolate spread.