For the basic paste 4 eggs 1 cup flour 1 cup milk 1 pinch of sugar
For the filling 2 blocks zest of 1 lemon butter and sugar, c / n
Prepare the dough for pancakes processing all the ingredients together and let stand in refrigerator for half an hour before using. On the other hand, cut apples into slices as thin as possible and sprinkle with lemon juice prune to avoid rusting. A Pancake Brush with melted butter and when hot, pour a ladle of pancake dough. Before preparing dry, cover the entire surface with slices of apples, sprinkle with sugar and lemon zest, and pour one ladle of pasta, making sure to reach all edges. Allow to cook and when clotting mixture, turn the pancake over the buttered dish larger than the pan to be used in the next step and set aside. Make a caramel in the pan with a little sugar and, when it has reached the point, slide into the pancake, leaving a minute of one side, flip it over the other, and serve immediately.