Apple pancake with nut nougat sauce

Ingredients for 4 servings:

• 3 eggs, (M)
• 150 g spelt flour, 630
• 1 pinch of baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 ml milk
• 2 tbsp milk
• 2 apples (small to medium size)
• 1 tbsp lemon juice
• 2 tbsp cream (nut nougat cream)
• Powdered sugar, for serving

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Pastry

Mix eggs, flour, baking powder, vanilla sugar, and salt. Stir in 150 ml of milk. Let the dough rise for 10 minutes. Peel and quarter the apples, remove the cores, and dice them. Toss the diced apples with the lemon juice. Heat a little oil or clarified butter in a pan. Pour in half of the batter, spread half of the diced apples on top, and cook slowly over medium heat. Turn the batter over, bake briefly, and tear the flatbread into pieces. Let it brown a little more and keep warm. Repeat with the other half of the batter and apples. Melt the hazelnut spread with 2 tablespoons of milk in a hot water bath. Mix until smooth. Drizzle the sauce over the Schmarrn, sprinkle with powdered sugar, and serve! This serves 4 people as a dessert and 2 people as a main course!