Pancakes and tatin potatoes

 Ingredients for 4 persons

For the pancakes
375 g milk
125 g T45 flour
40 g butter
3 large eggs
35 g sugar
1 tablespoon rum
A little sunflower oil

For the tatin apples
2 beautiful Chanteclerc apples
50 g butter
100 g caster sugar
5 cl apple juice

For the service
20 cl of full liquid cream
15 g of icing sugar
½ vanilla pod
Sweet cider Val de Rance

Preperation

Melt the butter in a skillet over medium heat. Let rest. Beat the eggs with the sugar until the mixture whitens. Gradually add the flour and mix with a wooden spoon. Pour in the melted butter, mix well then add the milk and rum. When the dough is homogeneous, let it rest for an hour.

Heat a frying pan, grease it with a little sunflower oil using a paper towel. When the pan is hot, pour a small ladle of batter and spread it well by swirling the pan. Peel the dough from the edges of the pan and turn the crepe over to the other side to finish cooking. Place it on a plate and continue until all the ingredients are used up.

Peel and cut the apples in half, remove the core and cut each half into four wedges. In a skillet over fairly high heat, melt the butter and add the apple wedges. Pour in the sugar and cook the apples, turning them regularly, until they are caramelized. Add apple juice to stop caramelization and keep warm. The juice will be slightly syrupy.

When serving, scrape the vanilla pod and collect the seeds to mix them with the cream. Beat the whipped cream and add the icing sugar.

Arrange two pancakes on each plate, add some caramelized apple quarters with a little juice. Finish with a little whipped cream, serve immediately with Val de Rance sweet cider.