|Plain flour||4 Ounce (100 Gram)|
|Egg||1 Large, lightly beaten|
|Butter||1 Ounce, melted (25 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Butter||1 Teaspoon (For Greasing)|
|Cream/Ice cream||1⁄2 Cup (8 tbs) (For Serving)|
|For filling and glaze|
|Cooking apples||2 Pound (1 Kilogram)|
|Sugar||8 Ounce (225 Gram)|
|Lemon||1 , zest grated finely|
|Apricot jam||1 Tablespoon (Rounded Tablespoon)|
|Shelled walnuts||1 Ounce, chopped (25 Gram)|
1. Sift flour and salt into a bowl. Make a well in the centre. Add egg, melted butter and 2 tablespoons milk. Whisk together, then slowly whisk in remaining milk.
2. Strain batter into a jug, cover and leave for 30 minutes.
3. Meanwhile, make the filling: peel, core and slice the apples, then put into a saucepan with sugar and water. Cover and cook gently for 15-20 minutes until apples are very soft. Turn into a nylon sieve to drain off excess liquid, then return apples to pan. Stir in lemon zest, cover and keep hot.
4. Heat the oven to 180C/350F/Gas4.
5. Melt a little butter in a heavy-based 15 cm/6 inch frying-pan over moderate to high heat. Pour off any excess.
6. Whisk the batter. Remove frying-pan from heat and pour in just enough batter to cover base thinly. Return to heat and cook pancake for about 1 minute, until underside is set. Using a palette knife, turn pancake over and cook on the other side for 20-30 seconds. Lift pancake on to greaseproof paper.
7. Continue making pancakes, interleaving each with greaseproof paper, until there are 12 altogether. Stir batter frequently and grease pan with more butter as necessary.
8. Spread about 1 tablespoon apple filling over one-half of each pancake. Fold pancakes in half, then in quarters; arrange in a buttered ovenproof dish and heat through in the oven for 10 minutes.
9. Put jam into a small pan and heat until bubbling. Brush over pancakes, then sprinkle with walnuts. Serve at once, with cream.