Apple Pancakes with Vanilla Sauce

For the pancake, mix flour, eggs, one-eighth of a liter of milk and a little salt, then stir in the melted butter.

Peel the apples, cut them into quarters, remove the core and cut the apple quarters into fine slices.

In a frying pan with a tiny bit of clarified butter, sauté a few apple slices and sprinkle with sugar. Lightly caramelize the sugar and spread a small amount of pancake batter on top so that everything is well covered. Bake the pancake on both sides, remove from the pan and keep warm in the oven (at about 80 °C).

Bake the remaining pancakes one by one.

For the vanilla sauce, scrape out the vanilla pulp and boil it together with the scraped out pod, 2 tbsp. sugar and a quarter of a liter of milk for a few minutes on low heat. Then remove the pan from the stove and take out the pod. Mix the egg yolks with the whipped cream and stir into the hot milk. Stir occasionally while the mixture is cooling to prevent a skin from forming.

Serve the pancakes with the vanilla sauce.

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