Peel the apple, cut into wedges and slice the wedges and marinate with lemon juice.

Mix eggs, buttermilk, pinch of salt, vanilla sugar and sifted flour together in a bowl until smooth. If the dough is still a little too firm, add a few more drops of milk.

Let the dough soak for 20 minutes. Stir the sliced ​​marinated apple into the batter.

Heat the crepes pan, put a flake of butter in the pan, melt the butter and use a small ladle to put the batter into the pan and spread it thinly.

Bake the pancakes until golden brown, then turn and bake again until golden brown.

Proceed with the rest of the batter as you did with the previous pancake.

The apple pancakes are served with vanilla sauce (see recipe) and caramel sauce (see recipe).