For pancakes: Pour the milk into a saucepan and turn on low heat – so the milk is gradually heated, you need to bring it to a warm state. In a large bowl break eggs, add sugar and salt, whisk to mix until smooth, add 2st. L. vegetable oil, again whisk. From the pan to take a glass of warm milk, pour into bowl with egg mixture, pour the soda on the tip of a knife, again whisk to mix. Sift the flour through a sieve in a bowl with the egg mixture, stir everything with a whisk until smooth, and then the mixture pour in a saucepan the rest of the milk, stir with a whisk – the dough for pancakes should be thin like cream. Leave the dough for 15-30min at room temperature, then stir again. Focus on the density of the test in the photo. If necessary, add flour.

To cook crepes in the usual way: heat the pan, grease with vegetable oil Oleyna, pour the batter, rotate the pan, bake pancakes on both sides until lightly Browning (to flip when edges of pancake is browned), ready pancakes grease with butter and put on top of each other stack.

For the filling: Peel the apples, cut seed box, dice the pulp. Saute the apples in the pan for 10 minutes over moderate heat, then add cinnamon and sugar, and another 10-15 min to extinguish, allow to cool.

Put cooked stuffing strip in the center of the pancake ( you can put a couple of pancakes overlap), roll the pancake roll and cut into pieces about 1-1,5 cm thick.

Beat egg whites with the salt in a stable foam, add sugar, again whisking.

To fill the protein cream confectionery syringe to squeeze the cream on the wraps or just spread with a spoon. Baked Apple pancakes under the meringue for about 20-25 minutes at a temperature of 100 degrees in preheated oven. Bon appetit!