Ingredients portion 4
Chicken egg 2 pieces
Salt 1 teaspoon
Water 250 ml
Milk 250ml
Wheat flour 145 g
Vegetable oil 2 tablespoons
Green apples 400 g
Cinnamon 2 g
Apple juice 200ml
Carnation 1 piece
Sugar 3 tablespoons
Butter 20 g
Sour cream to taste
Cooking instructions 1 hour
1 Beat the eggs with the salt until frothy.
2 Add the boiling water to the eggs without stopping to beat. The foam will double in size.
3 Pour in the cold milk, also without stopping the mixer.
4 At the end, add the sifted flour and 2 tablespoons of vegetable oil. Mix well so that there are no lumps, then place the dough in the refrigerator for 30 minutes.
5 Preheat the pancake pan – you can grease it with vegetable oil for the first pancake, but you can also fry the next ones without oil. Pour some batter onto the pan and spread it over the entire surface.
6 Cook for about 2 minutes over a medium heat, then turn over and cook for another 1 minute. Proceed in this way with all the dough.
7 Peel and seed the apples and cut into 5 mm cubes.
8 Melt the butter in a saucepan and add the apple slices.
9 Pour in the apple juice, add the sugar, cloves and cinnamon. Stir to mix.
10 Cook over a low heat, stirring constantly, until the apples are like jam. Never let them burn! This should take about 5-7 minutes.
11 Fill the pancakes with the confit and roll them up. Serve with soured cream or whipped cream. 
