For the dough:
- 120 g flour (almost a full glass);
- 50 grams of sugar (1/4 cup);
- 2 eggs;
- 125 ml of water (half a cup);
- 250 ml of milk (a little more than one glass);
- pinch of salt;
For the filling:
- 1 tsp. Lemon peel;
- 6 apples;
- 1/2 tsp. Cinnamon;
- 20 ml of lemon juice;
- 70 grams of sugar (a little less than half a glass);
- 250 ml of sour cream (a little more than one glass);
- 3 tbsp.tablespoons of powdered sugar;
- 2 tbsp.tablespoons butter.
Take a large bowl and beat it with a mixer the flour, eggs, milk, water, sugar and salt until smooth without lumps.If the hand was not this useful kitchen appliance, use a whisk and mix the first milk, sugar, water, salt and eggs, and then, without ceasing to stir, gradually add flour.
Heat a medium size skillet, pour into it half a tablespoon of vegetable oil.Scoop or ladle scoop a little dough and spread on a heated pan.The dough should even layer to cover the surface and evenly distributed around the edge
vanes turn the pancake and cook the sides until golden brown.Ready-made pancakes lay on a heat-resistant plate.Do not forget every time, sending another batch of dough into the pan, stir him so pancakes are no lumps.
While fried pancake once, you can do filling.Remove the apples with the peel, peel them from seed.Cut straight into small cubes.In a bowl, mix them with the lemon juice, zest and cinnamon.
In a frying pan, melt the butter, place over medium heat.Pour in the heated pan sugar and wait until it becomes amber light.All the while be sure to mix it.When sugar begins to darken, you should immediately remove the pan from the heat.Add the apples and seasoned, stirring constantly, cook until they are soft and caramel is completely absorbed.Then remove from heat.
Spread the apple filling into prepared pancakes.
Mix sour cream with sugar and pour the resulting mixture stuffing.Twist pancakes.
on the table serve hot.
|See also: Sweet pancake pies|