Preparation time: Approx 15 min.
Cooking: Approx 10 min.
Oven temperature: 225° C / 435° F
The middle shelf of the oven
Not suitable for freezing
2 egg yolks
85 g [3 oz] sugar (1 dl / 0,2 pt)
100 g [3,5 oz] flour (1 1/2 dl / 0,3 pt)
1 1/2 dl [0,3 pt] milk
1 dl [0,2 pt] cream, 35%
50 g [1,75 oz] butter
 Whisk egg yolks and whole eggs well and add sugar, flour, milk and cream.
 Peel the apples, remove the core and cut the apples into thin wedges.
 Melt the butter in an ovenproof frying pan.
 Pour off half the butter into a cup. Pour half of the egg mixture into the pan and let it set a few minutes over low heat. Add the apple wedges and pour the remaining egg mixture on top. Drizzle the remaining butter on the surface, put the pan in the preheated oven and bake the pancake in the oven until it is nicely golden.
Serve immediately, directly from the pan with lightly whipped cream to to taste.
[I] Fry thin pancakes made with 2-3 eggs, 2 1/2 dl / 0,3 pt milk, about 1 dl / 0,2 pt flour, 1 pinch of salt and 1/2-1 teaspoon sugar. Roll the finished pancakes around thin wedges from 3-4 peeled apples, boiled just soft in syrup or brown lightly in butter and sprinkled with sugar to taste.
[II] Place the filled pancakes in a greased ovenproof dish, drizzle with powdered sugar and put the dish in the oven at high heat or under the grill until the sugar is melted and has caramelized.