John Myers
Ingredients for 6 servings:
- 4 egg yolks
- 2 eggs
- ¼ liter of milk
- 1 pinch of salt
- 1 pinch(s) of sugar
- 1 tsp lemon peel, untreated, grated
- 200 g flour, sifted
- 40 g fat
- 400 g apple sauce, thick
- 4 tbsp apricot liqueur
- 50 g ground almonds
- 4 egg whites
- 120 g sugar
- 50 g almond sticks
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Mix the eggs, egg yolks, milk, salt, sugar, lemon zest, and sifted flour to make a pancake batter. Fry thin pancakes one at a time in a non-stick pan with a little fat. Mix together the applesauce, lemon zest, apricot liqueur, and ground almonds. Beat 4 egg whites until stiff peaks form, then stir in the sugar. Fill one half of each pancake with applesauce and fold the other half over the top. Decorate the pancakes with beaten egg whites from a piping bag. Sprinkle the almonds over the pancakes and bake in a preheated oven at 180°C (top/bottom heat, gas mark 2) for about 10 minutes, until the beaten egg whites begin to brown.
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