For the pancakes: 4oz./100g plain flour pinch of salt 1 egg beaten 1/2pt/300ml milk oil for frying For the filling: 3oz./75g butter 2 apples, cored and in slices 2 pieces preserved stem ginger 4 Tbs. Calvados juice and zest of half a lemon 2 Tbs. juice from the ginger jar lemon zest for decoration
Instructions
1) First make the pancakes.
Sift flour and salt into a bowl and make a well in the center.
2) Pour in beaten egg and a little milk. Beat in gradually until smooth, adding remaining milk, little by little.
3) Heat oil in a pancake pan and add just enough batter to coat the base-swirl it around to cover.
4) Cook until bubbles appear on the surface. Toss crepes.
5) Continue until all batter is used up.
6) For the filling, heat 1oz./25g butter and fry apple and ginger slices until apple is just soft.
7) Fold pancakes into four to make a cone. Stuff with a little filling.
8) In another pan melt remaining butter and carefully add 2 or 3 filled pancakes-do this in batches.
9) Add a little Calvados and tilt pan to ignite. Add lemon juice and zest and a little ginger syrup from jar.
