Apple Calvados Pancakes

By Sybil Kapoor

Apple Calvados Pancakes
Apple Calvados Pancakes recipe, brought to you by MiNDFOOD.

Apple Calvados Pancake Recipe

Calvados is a brandy from Normandy, it is made from apples and/or pears.

Make the pancakes in advance, flambé the apple filling and dessert will be on the table!

Serves 6


6 cox’s apples (or pink lady apples)

1 lemon, juice

115g unsalted butter

85g caster sugar

12 pancakes

4 tbsp calvados (apple brandy)


Peel, quarter and core apples. Cut into thick slices and put in a bowl. Add lemon juice and toss to combine.

Put 2 large frying pans on the stovetop. Divide butter between pans. Put the first pan over medium-low heat, add apple and fry for 8 minutes or until softened and golden. Add 55g of the sugar and allow to caramelise slightly.

Meanwhile, put the second pan over low heat to melt butter. Add 1 pancake at a time, lightly coating in a little of the butter, and then sprinkle with a little of the remaining sugar. Fold pancake in half and then into a quarter. Push folded pancake to side of pan and repeat until all pancakes are sugared, folded and warmed in butter.

To flambé, put the pan of apple over low heat. Add 2 tbsp of the calvados and 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 remaining calvados. Serve 2 pancakes each with apple and sauce.


Makes 12


1 cup plain flour

pinch of salt (optional)

2 eggs

1¼ cups milk

15g butter, melted

butter (extra), for frying


Sift flour into a bowl. Add salt (optional). In another bowl whisk eggs, milk and butter. Pour milk mixture into flour and whisk. Heat a small frying pan over medium heat. Lightly grease with butter (extra). To make each pancake, pour enough batter to thinly coat base of pan. Cook until golden.


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