Pancakes – with Corsican honey and apple filling

An original and tasty change for your pancakes, which I’m proposing today, using two types of flour which will also bring diversity to the taste.
Ice-cream being an ideal accompanying treat, with whatever flavour takes to your fancy, topping with a spoon of tangerine jam – delicious !     


– 175g chestnut flour
– 75g wheat flour
– 3 eggs
– 50cl milk
– 1 soupspoon oil
– 40g salted butter
– 2 apples
– 20g brown sugar
– 100g Corsican honey
– salt


First of all, the pancakes have to be prepared. Add the two flours and salt in a mixing bowl. Add the eggs, and whip until the mix becomes smooth. Thin down with the milk and add oil. Allow to rest for 1h at room temperature. Following this, cook the pancakes in a frying pan with a little butter, place them in a warm oven. Peel and cut the apples in quarters – remove the core and cut into cubes. Fry with 25g of butter, sprinkle with the brown sugar and cook for another 5m. Finish the cooking with a coat of honey on the cooked apples.
Spread in the centre of the pancakes, and close with the help of a toothpick.



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