Caramelised apple pancakes: Jonagold apples, butter caramel, lump-free batter

The afternoon treat that smells of autumn

In October, Belgian apples are at their best. Caramelised in butter and tucked into a still-warm pancake, they make a simple, irresistible dessert. Two secrets: a smooth batter, achieved by adding the milk little by little, and a well-heated pan but not scorching hot.

The steps

1. Make the batter. In a large mixing bowl, put the flour, salt and sugar. Make a well, crack the eggs into it and whisk: you'll get a thick, smooth batter. Pour in the milk in four goes, whisking well between each addition. Finally, add the melted butter and the rum or vanilla.
2. Let it rest if you have time. Thirty minutes in the fridge makes the pancakes more pliable, but it isn't essential. If the batter has a few lumps, pass it through a sieve or give it a quick blitz with a hand blender.
3. Cut the apples. Peel them, remove the core and cut each apple into 8 wedges, then halve each wedge.
4. Make the caramel. In a large frying pan, spread the sugar in an even layer. Heat on level 6 without stirring. Once the sugar has melted and turned a light golden colour (3 to 4 minutes), add the salted butter in pieces: it will foam, which is normal.
5. Caramelise the apples. Add the apples and cinnamon, stirring to coat them well. Cook for 8 to 10 minutes on level 5, turning them from time to time. They should be tender but hold their shape. Keep them warm on level 1.
6. Heat the crêpe pan. Place it on a hob zone matched to its size, on level 7, for 2 minutes. Grease it with kitchen paper soaked in butter.
7. Cook the pancakes. Pour in a small ladleful of batter (about 6 cl), swirling the pan to coat the base. Cook for 1 minute, until the edges turn golden and lift away. Flip with a spatula and cook for 30 seconds to 1 minute on the other side. Grease the pan every two or three pancakes.
8. Fill. Spoon two spoonfuls of caramelised apples onto one half of a pancake, fold in half then in quarters. Drizzle with a little of the caramel from the pan and serve with crème fraîche or a scoop of vanilla ice cream.

Appliance settings

Choose the zone that matches the pan's diameter: on a zone that's too small, the centre of the pancake browns while the edges stay pale.

Variations

• Belgian style : replace the sugar on the apples with 3 tablespoons of soft brown sugar, and serve with a drizzle of Liège syrup.
• Apples and pears : half apples, half Conférence pears, with a pinch of ginger.
• Flambés : at the end of cooking the apples, pour in 3 cl of warm calvados and flambé, with the cooker hood switched off.
• Beer pancakes : replace 15 cl of milk with a Belgian blonde beer, for a lighter batter.

Storage

Plain pancakes keep 2 days in the fridge, stacked and covered with cling film. They also freeze well 2 months, separated by baking paper. The caramelised apples keep 3 days in the fridge in a sealed container: reheat them in a frying pan on setting 4 with a knob of butter. The raw batter, on the other hand, keeps for 24 hours in a cool place.

Which appliance?

For evenly cooked pancakes, you need a hob that heats the whole surface of the pan and stays stable from one pancake to the next.

Want more freedom? The Samsung NZ63B6056GK has a FlexZone Plus zone, slider controls and Wi-Fi, at €759.99.

Public prices checked on 15 October 2026: the product page is the reference, and Nimesclub members often get a reduced price. An induction hob needs a suitable connection: have it checked by an electrician.

Induction hobs in store

Induction Hob SIEMENS EU611BJB5E€499.00Hob BOSCH PUJ611BB5E€499.00Induction hob CANDY CIS633DTT1€449.00Hob HISENSE HI6311BSCE€212.00SAMSUNG NZ63B6056GK Induction Hob€759.00Hob SMEG SIB2641D€599.00

Inspired by Belgian apples? Don't miss our Jonagold and Boskoop apple tarte Tatin. And for everything you need to know about compatible cookware, read cooking with induction.

Frequently asked questions