Preparation time: A total of ca. 30 min.
Resting time: 30 min.
Cooking: A total of approximately 20 min.
Can not be frozen
2 tablespoons sugar
175 g [6,2 oz] flour (3 dl / 0,6 pt)
1 teaspoon vanilla
1 1/2 dl [0,3 pt] cream, 35%
2-2 1/2 dl [0,4-0,5 pt] water
50-75 g [1,75-2,65 oz] melted butter
500-750 g [1,1-1,65 lb] apples
2 dl [0,4pt] water
4 tablespoons butter
brine from boiling the apples
sugar to taste
50 g [1,75 oz] almonds
1-2 glasses of white liqueur
 Stir eggs, sugar, flour, vanilla sugar, cream, water and melted butter until you got a smooth, fairly thin batter. Let the batter rest. Fry thin, small pancakes. The pancakes can be fried the day before they are needed.
 Boil a brine of orange and lemon juice, water and sugar to taste. Peel the apples, core them and cut the apples into thin slices. Boil the slices barely tender in the brine and pick them up. Place the apple slices in the pancakes, roll them up and put them in a heat proof mould.
 Mix the brine with butter, orange and lemon juice, peeled almonds flakes and sugar to taste. Boil the sauce and pour it over the pancakes. Place the mould on a rack over a heat source (an alcohol burner or something similar). Let the pancakes warm up and pour the liqueur over them. Tilt the mould slightly so that heat sourse can light the liqueur and shake the pan until the flames go out. Keep a lid nearby, which can be laid over the mould if liqueur burns for too long.
Tip: Lighting the liqueur can be omitted. Place the pancakes in a mould, pour in the dessert sauce, mixed with liqueur and given a it a simmer in a 200° C / 390° F hot oven for 5-8 min.