Caramelized Apple Pancake with Sour Cream Ice Cream

A great cake recipe for any occasion:

Preheat the oven to 200 °C.

For the sugar, put the flour, pancake batter, the grated eggs, salt, lemon zest and melted butter in a suitable bowl, stir well and add milk to make a smooth batter.

Peel the apples, remove the core and cut the apples into narrow wedges. Melt some butter in a frying pan. Spread the apple slices evenly on it in a circle and pour the pancake batter very thinly over it. Put the frying pan in the oven for five minutes (but it can also be prepared on the kitchen stove).

Remove the frying pan from the stove. Loosen the pancake at the edge. Spread a little butter on the edge, sprinkle the sugar around the edge. On the stove top, caramelize the apple pancake while gently turning the pancake. Extinguish with a little Calvados and invert on the spot onto a plate so that the caramelized apples can be seen on top.

Bring to the table along with sour cream ice cream (see below) and caramel sauce (see below).

Sour cream ice cream: put all the ingredients in a saucepan and heat gently until the sugar dissolves. Then pour the mixture through a fine sieve, cool and freeze in an ice cream maker.

Caramel sauce: bring the whipped cream to the boil. Caramelize sugar in a large frying pan until nice and brown and pour in the boiling whipping cream. Then boil well

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