Salted Caramel Apple Pancakes - A delectable and very easy way to serve your pancakes for weekend breakfast, dessert or for Shrove Tuesday (Pancake Day)
1 x batch of basic pancake/crêpe batter
2 apples, red eating ones are best (cored, cut into slices, but not peeled)
150ml apple juice
1 teaspoon caster sugar
Creme fraiche (about 8 tablespoons)
1 x 220g jar Bonne Maman Salted Caramel
Icing sugar to serve
Salted Caramel Apple Pancakes - A delectable and very easy way to serve your pancakes for weekend breakfast, dessert or for Shrove Tuesday (Pancake Day) Use my basic pancake batter for this recipe.
Poach the apples; place the apples with the sugar and the apple juice into a pan and simmer until soft but still retaining their shape. Set to one side and keep warm.
Make the pancakes according to the recipe. Keep them warm in the oven until you are ready to serve them.
To serve the pancakes: spoon the creme fraiche over one half of the pancakes, then add the drained apples and the salted caramel; fold the pancakes over into a triangle from either side, so it looks like a triangular cone - see photos.
Sprinkle icing sugar over the tip and serve. Allow 2 pancakes per person. Serve them with extra salted caramel, creme fraiche and apples on the side.
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