Ingredients

• 50g/2oz plain flour
• 25g/1oz buckwheat flour
• 1 level tsp ground cinnamon
• 2 eggs
• 1x200ml tub crème fraîche
• 1 large Granny Smith apple
• 2 tbsp calvados
• 50g/2oz melted butter
• caster sugar
• 2 tbsp calvados
• double cream
• well chilled

Directions

• Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes.
• Meanwhile
• sift the flour
• buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug
• whisk the eggs and crème fraîche together
• then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth
• lump-free batter. Then stir in the apple and calvados.
• Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm
• covered with some foil.
• To make the pancakes
• melt the butter in the frying pan
• then tip it into a cup. To make your first pancake
• heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake
• cook until it becomes crisp at the edges and is a lovely golden colour underneath
• then
• using a palette knife or spatula
• turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.)
• Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter
• then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes
• transfer them to warmed serving plates
• giving each person three or four
• lightly dusted with caster sugar. Then combine the cream and calvados
• put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate
• dusting with caster sugar
• then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream
• served separately.