Pancakes with Apples and Vanilla Sauce
The spelt flour harmonises ideally with the apples due to its slightly nutty aroma. It is also a real mood enhancer as it contains tryptophane, an amino acid that is converted into a "happiness hormone" in our body. The apples protect our body cells by quercetin, pentosans and galactans (secondary plant substances), these fight free radicals and thus keep us young and healthy.
The filled pancakes are a delicious dessert or also suitable for a cosy brunch. To get an extra portion of healthy fat, you can add 3 tablespoons of chopped nuts to the filling.
- For the custard
- 2 egg yolks
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 350 milliliters milk
- 1 Vanilla bean
- For frying
- butter (to fry)
For the batter: Combine eggs, milk, flour and sugar into a smooth dough. Allow to swell for 20 minutes.
For the filling: Peel and core apples and cut into small pieces. Rinse, halve and squeeze the orange. Pour juice with sugar in a saucepan and bring to a boil. Add apple pieces, cover and simmer over low heat. Stir in butter and add orange marmalade. Briefly boil while stirring, then remove the pot from the stove.
For the custard: Beat egg yolks with sugar, cornstarch and about 50 ml (approximately 1-2/3 ounces) of milk. Split vanilla bean in half lengthwise and add to remaining milk and bring to a boil. Remove milk from the heat and let it sit covered about 15 minutes. Remove vanilla pod. Stir in egg yolk mixture, put pot back on the stove and the heat gently while stirring (do not boil!). Once the sauce thickens, remove pot from the heat.
Melt a little butter in a frying pan and fry 8 thin pancakes from the batter. Fill center of the pancakes with the apple filling and fold into small packages. Arrange on plates with 2-3 tablespoons of custard and serve hot.