Sanciau Berrichon (Apple Pancake)

The old Berry province is situated just to our east. At la Chandeleur (Candlemas) this typical Berrichon dish would be served. Sanciaux are thick pancakes with apples, guaranteed to appeal to children and adults alike. They are served either as a dessert, or as an afternoon snack.

Ingredients

125 ml milk

60 g flour

1 egg

A pinch of salt

2 apples (ideally of course a local variety such as Reine des Reinettes de Saint Martin d'Auxigny, Reinette du Berry or Belle de Boskoop)

20 g butter

A dash of liqueur or spirits (optional. I used Calvados but Poire Williams is also used)

Sugar (some people use cinnamon sugar)

Method

1. Mix the milk, flour, egg and salt together in a jug. I used a stick blender.
2. Peel, core and slice the apples.
3. Gently fry the apple slices in the butter until they are golden.
4. Add a dash of Calvados and set it alight.
5. Spread the apple out evenly in the pan then carefully pour in the batter.
6. Cook on low heat for 7 minutes.
7. Put a plate over your pan and tip the pancake out onto the plate, then slide back into the pan to cook the other side for 3 minutes.
8. Cut the pancake into quarters and serve warm, sprinkled with sugar.