Norman apple pancake

Ingredients for 4 servings:

• 6 m.-sized eggs
• 250 g flour
• 350 ml milk
• 100 g cream cheese, alternatively quark
• 1 tbsp oil, neutral
• ½ tsp, leveled salt
• 8 tbsp powdered sugar
• 3 tbsp Calvados
• 9 m.-large apples, sweet-sour, no floury
• Butter, for frying
• Oil, for frying
• powdered sugar
• Cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the apples thoroughly, but don’t peel them. Halve them, remove the cores, and cut each half into 5-6 wedges. Heat a small knob of butter and a little oil in a pan (I have an electric stove with 6 heat settings; level 4 is the right one). Place 1/3 of the apple slices in the pan and sprinkle with 1 to 1 1/2 level tablespoons of powdered sugar. Caramelize the sugar for about 7-8 minutes, turning frequently. Place the finished apple slices on a plate. Repeat with the remaining apple slices. The apple slices are ready when the sugar has caramelized to a golden yellow and they look golden brown and shiny. Do not make applesauce out of them. Drizzle 2-3 tablespoons of Calvados over them. This step can be done hours before making the pancakes. Separate the eggs. Add half a level teaspoon of salt to the egg whites. Add 3 tablespoons of powdered sugar to the egg yolks, along with the flour, cream cheese, milk, and 1 tablespoon of oil, and mix thoroughly for 2-3 minutes (using an immersion blender, etc.). This step can also be done hours before frying. However, it should be done at least 30 minutes before frying, as the gluten in the flour needs to expand. Immediately before cooking, whisk the egg whites with salt until peaks form. Carefully fold them into the batter with a spatula or similar until no more egg whites remain. Heat a small knob of butter and a maximum of 1 teaspoon of oil in a pan (again, level 4). Pour a generous ladleful of batter into the pan, swirl, and fry for about 1 minute. Then sprinkle a sufficient amount of the prepared apple slices into the still-liquid batter and press down lightly. Wait until the batter “smiles.” Small bubbles will form on top, and the bottom should be golden brown. Then flip and finish baking on the flipped side for a maximum of 2 minutes. Sprinkle with powdered sugar and cinnamon to taste at the table. If children are sharing, you can omit the Calvados without much loss of quality.