Caramelized Cinnamon Apple and/or Pear Stuffed Pancakes
Comments: These pancakes are just as excellent prepared using pears instead of apple wedges, or a mixture of both.
Servings: 6
  • 1 cup [140 g] all-purpose flour
  • 1 pinch salt
  • 2 eggs, beaten
  • 3/4 cup [190 mL] milk
  • 1/2 cup [125 mL] water
  • 2 tablespoons [30 g] butter, melted
  • Sunflower cooking oil, as needed
  • Cinnamon sugar or icing sugar, to sprinkle
  • 1 lemon, cut into 6 wedges, to serve [optional]
Apple Filling
  • 3 pounds [1.4 kg] apples
  • 6 tablespoons [90 g] butter
  • 1/4 cup [60 g] sugar
  • 1 teaspoon [5 mL] cinnamon
  • For the filling, peel, core then cut apples into wedges.
  • Heat butter into a heavy frypan until no longer foamy.
  • Add the sprinkle apple wedges with sugar and cinnamon.
  • Cook appel wedges, stirring from time to time until soft and golden brown, caramelized.
  • Remove from heat and set aside.
  • Sif together flour and salt into a large bowl.
  • Mak a well in the middle and pour in beaten eggs; slowly stir beaten eggs into flour mixture to get a soft doug.
  • Mix together milk and water; whipping, slowly pour milk mixture into dry ingredients to get a smooth dough.
  • Stir in melted butter.
  • Heat 2 teaspoons [10 mL] sunflower oil into a pancake Chauffer 10 mL [2 cuil. à thé] into a pancake or a small frypan.
  • Pour in approximately 2 tablespoons [30 mL] dough tilting frypan from side to side to evenly cover the bottom of the frypan.
  • Fry pancake on one side until golden brown; flip over and cook pancake on other side.
  • Slide pancake onto a warm plate, cover with al foil and transfer plate over a casserole filled with just simmering water to keep the pancake hot.
  • Repeat with remaining dough adding a little sunflower oil whenever needed.
  • Evenly spoon reserved apple filling in the middle of each pancake; roll pacakes.
  • Serve filled pancakes sprinkled with cinnamon sugar or icing sugar, each serving garnished with a lemon wedge if desired.