Pancake Roll*

For the pancake dough, mix wheat flour with a little milk at the beginning, then with eggs and oil.

and oil (so there are no lumps).

Then add lemon zest, vanilla sugar and salt.

Add the rest of the milk a little at a time to make a thin dough.

Rest the dough for 20 minutes before working.

Bake pancakes (oil should be hot, but not smoking.). Cool pancakes.

For the filling, rinse apples and remove peel, cut out core and cut apples in

cut the apples into slices about 1 1/2 cm thick.

Boil fine crystal sugar, white wine, water, juice of one lemon and apple brandy.

Add apple slices and simmer until they are al dente.

Drain the apple slices (collect the stock), drain in a sieve and cool.

boil one eighth l of the stock, stir the starch flour with a few drops of water,

add to the stock form and stir continuously to make a thick cream.

Finely chop the mint leaves.

Mix apple slices and mint into the cream.

Spread the pancakes with the cream, place in the refrigerator for about 1 hour.

Roll up pancakes and chill repeatedly for 1 hour.

For the almond sauce, boil 3/16 l milk with fine crystal sugar, vanilla sugar and salt.

bring to the boil.

Stir the rest of the milk with the vanilla pudding powder and the egg yolks until smooth.

into the boiling milk.

Refine sauce with almond liqueur.

For the garnish, cream butter until au

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