Total cooking and preparation time approximately 15 minutes

Serves 4

Ingredients

4 tbsp sunflower or vegetable oil
¼ pint double cream

For the batter:
1 cup plain flour
½ cup milk
½ cup water
2 eggs

For the filling:
4 tbsp butter
2 x 14 oz tin apple slices, drained
3 tbsp caster sugar
1 tsp cinnamon

Method

1. Put the batter ingredients into a large bowl and whisk until smooth, then set aside.
2. Put the butter in a microwave-proof bowl and microwave for about a minute until melted, then stir in the apples, caster sugar and cinnamon.
3. Heat a tablespoon of oil in a very hot omelette pan, add a quarter of the batter and swirl around until the bottom of the pan is covered.
4. Cook for about about a minute until the batter is set underneath.
5. Toss the pancake and cook for about another minute, until the other side is set, then set aside.
6. Repeat steps 3-5 another three times.
7. Divide the filling between the pancakes and roll each one up so that the filling is enclosed.
8. Serve with the cream drizzled over the top.