Chestnut pancake with baked apple sauce
Dessert with South Tyrolean Jonagold apples
Difficulty: easy
Preparation time: 15 min
Baking/cooking time: 15 min
Style: traditional
Apple: Jonagold
Ingredients
Pancake:
1-2 eggs
125 ml milk
50 g chestnut flour
1 pinch of salt
½ t grated peel of untreated orange
25 g melted, warm butter
Oil or butter for frying

Baked apple sauce:
1½ South Tyrolean apples, Jonagold or similar
50 ml apple juice
100 g cream
½ T rum

To serve:
50 g lightly bitter chocolate
Mint leaves to garnish
Pancake:
3 eggs
250 ml milk
100 g chestnut flour
1 pinch of salt
½ t grated peel of untreated orange
50 g melted, warm butter
Oil or butter for frying

Baked apple sauce:
3 South Tyrolean apples, Jonagold or similar
100 ml apple juice
200 g cream
1 T rum

To serve:
100 g lightly bitter chocolate
Mint leaves to garnish
Pancake:
6 eggs
500 ml milk
200 g chestnut flour
1 pinch of salt
1 t grated peel of untreated orange
100 g melted, warm butter
Oil or butter for frying

Baked apple sauce:
6 South Tyrolean apples, Jonagold or similar
200 ml apple juice
400 g cream
2 T rum

To serve:
200 g lightly bitter chocolate
Mint leaves to garnish
schuhbeck Created by Alfons Schuhbeck
Chestnut pancake with baked apple sauce
Preparation
Pancake:
Stir the eggs, milk, flour, salt, orange peel and butter to produce batter with a smooth consistency; leave to rest for 30 minutes. Heat a little oil in a non-stick pan and fry the batter into thin pancakes (20 cm – 8 ins. diameters), fold to produce triangles, cover and leave in a warm place.

Baked apple sauce:
Pre-heat the oven to 200° C. Wash, core and quarter the apples and put into an oven-proof dish together with the apple juice. Bake in the oven for 15 minutes until tender, mix and leave to cool. Whip the cream until stiff and blend in with the cooled apples. Add rum to taste.

To serve:
Melt the chocolate. Arrange the pancakes folded into triangles on warm plates, spoon melted chocolate over them and place a scoop of the baked apple sauce on the side of each plate. Garnish with mint leaves.
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