Apple and caramel snail pancakes

Ingredients

For 4 servings

• •100 g 100 g sugar
• •250 g 250 g flour
• •500 g 500 g milk
• •30 g 30 g of melted butter
• •3 3 eggs
• •25 g 25 g sugar
• •1 1 teaspoons of vanilla
• •1 1 green lemon
• •3 3 apples
• •30 g 30 g sugar
• •20 g 20 g butter

Method

1. 1.In a salad bowl, mix eggs with sugar. Add half the sieved flour and half the milk, and mix well to avoid having lumps. Start again with the rest of the flour and milk. Finally, add the melted butter and mix vigorously to obtain a well-homogeneous appliance. For cooking, grease the bottom of a pancake and heat over medium-high heat. Once well warm, pour a layer of dough, spread regularly and cook the pancake on each side until coloured. So proceed until the dough is exhausted.
2. 2.Peel and remove the seeds from the apples using an apple vacuum. Cut the apples into small pieces, brunoise. In a saucepan, melt butter and add apples and sugar. Add vanilla and lemon juice. Caramelize for 5 to 10 min, adding a water fillet as needed. Settle.
3. 3.In a saucepan over high heat, make a dry caramel with sugar up to a nice coloration. Pour the caramel over a plate covered with Silpat and let cool. Then crush the caramel plate into pieces and mix with a mixer until a powder is obtained. Using a sieve, pour the powder into a thin layer on a plate covered with a Silpat/cook paper.
4. 4.Using a spoon, place a strip of apples on a pancake and roll the pancake with a boudin while the apples are closed. Then roll the pancake in snail and place it in a piette circle. Place pancakes on the Silpat and sprinkle with a new layer of caramel powder. Bake pancakes about 5-10 min at 150*C. Serve warm with a vanilla iceball. Enjoy!