Apple pancake mille-feuille

1. In a big bowl, combine the flour and baking powder. Let melt the butter in the milk and gently pour over the flour and baking powder. Add the beaten eggs slowly and whisk to get a thick batter. Leave to rest for 30 minutes at room temperature.

2. Peel 6 apples, remove the core and seeds. Slice. Melt butter in a large pan and brown the apples until they are golden. Sprinkle brown sugar at the end of the cooking. Cover and set aside.

3. Heat a non-stick pan, brush it with oil and place a small laddle of pancake batter. Cook for 1 minute on each side. Once cooked, pile them up on a plate in a bain-marie and cover with aluminum foil.

4. When all the pancakes are cooked, stack them with the caramelised apples in between the layers. Decorate with some fresh apple slices, sprinkle with sugar and serve immediately.

Our cooking tip : You can also replace with pineapples or bananas. The mixture of apples, bananas and pineapples is delicious.

Photo credit : Sucré Salé