French pancakes with apples and cheese
Ingredients for about 12-14 pancakes:
250 ml of milk
½ teaspoon of salt
2 tablespoons oil
Flour (white or black), approx. 200-250 g
Juicy apples (sweet and sour)
Soft cheese (St Nectaire and Reblochon in my case)
Sour cream (optional)
Salt and pepper
For the pancakes, whisk the eggs and milk in a bowl. Add the salt and oil. Then gradually mix in the flour aiming to get the consistency of a soup. A spoon dipped in the batter should barely be wrapped. Then let stand at room temperature for at least 2 hours (preferably an entire afternoon).
For the filling, peel and dice the apples and cheese. Cut the prunes into pieces (if they are of a drier variety, soak in boiling water). Cook the pancakes on a pancake skillet, greased before each one. Collect the ready ones in a lidded dish to keep them soft.
Finally, coat each pancake with a little cream, cover with a handful of apples, cheeses, almonds and prunes. Fold the edges over the filling. Cook by four or six at a time, depending on the size of the baking dish at 200°C for about 15-20 minutes. Serve immediately.