Place the apples in a bowl and lightly salt.
Mix the eggs, milk, cream and flour. Season and whisk until smooth.
Heat a small non-stick frying pan over a medium heat and add the butter. Fry the apple segments with the rosemary until golden brown and slightly wilted. Add the batter and shake the pan. Cook like any other pancake, but I would advise care when turning. Turn out on to a warm plate and cut into quarters.
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