Apfelpfannkuchen 5 1 Stefano Moraschini


Peel the apples, discard the core, cut them into wedges half cm tall.

Melt the butter in a pan, add the apples, sprinkle with sugar and cinnamon pizzicone; with Cook and then let them cool.

Meanwhile prepare the crepes: in a bowl, beat the eggs with the grated rind of half a lemon, a pinch of salt, granulated sugar and flour sifted.

Dilute the mixture with cold milk, stirring well with a whisk.

Melt the 80 g of butter.

Heated iron pans well reserved for the crepes and (about 16 cm diameter) pennellatene the bottom with a little melted butter; pour in it three spoonfuls of mixture, abundant quickly so that the rigirandola has everything covered.

When the crêpe is cooked on one side and Brown also voltatela on the other side; prepared in the same way the other crepes.

Distributed on each some slices of Apple and roll them up tightly, forming somewhat like cannelloni.

Brush a baking dish with a little melted butter, place in it the crepes putting them right next to each other and then pour over the remaining butter wire.

Sprinkle with icing sugar and put them in the oven already warm in 200 degrees for about 15 minutes; serve hot or warm in baking dish.


Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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