Apple Calvados Pancakes
For the basic pancakes
230g plain flour
2 medium free-range eggs, beaten
2 tbsp sunflower oil, plus extra for greasing
For the apple pancakes
420g field fare frozen Bramley Apple Slices (defrosted)
Juice of 1 lemon
115g unsalted butter
85g caster sugar
4 tbsp Calvados
Sift the flour and a pinch of salt into a bowl and make a well in the centre. Pour the eggs, milk and 100ml water into the well. Using a wooden spoon, gradually beat until smooth. Strain through a sieve into a jug and stir in the oil. Rest for 30 minutes.
Place a 18cm non-stick frying pan or crepe pan over a medium-low heat. Rub with a little oil and when hot, pour in a little batter and rotate the pan so that it is evenly coated in a thin layer. When it begins to set, loosen the pancake with a palette knife and flip over. Cook for 30 seconds more, then slip onto a plate and cover with a cloth.
.Repeat to make about 12 pancakes. At this stage, you can freeze the pancakes. To do this, layer them between sheets of baking paper, wrap well in cling film, then foil and freeze for up to 3 months.
Put the Bramley Apple Slices in a bowl and toss with the lemon juice.
Put 2 large frying pans on the hob. Divide the butter between the pans. Put the first pan over a medium-low heat, add the apples and fry for 8 minutes or until softened and golden, then add 55g sugar and allow to caramelise slightly.
Meanwhile, set the second pan over a low heat to melt the butter. Add 1 pancake at a time to this pan, lightly coating it in a little of the butter, then sprinkle with a little of the remaining sugar. Fold in half and then into a quarter. Push to one side of the pan and repeat until all the pancakes are sugared, folded and warmed in the buttery juices.
To flambé, put the pan of apples over a low heat. Add 2 tbsp Calvados, then carefully light the alcohol with a long match (or, if cooking over gas, tilt the pan to ignite). Repeat with the pan of pancakes using the remaining Calvados. Serve 2 pancakes each with the apples and sauce.