Apple and rosemary pancake

Ingredients

2 Cox's apples, peeled, cored and cut into eight segments each
2 eggs, lightly beaten
200ml/7fl oz milk
200ml/7fl oz cream
1 tbsp plain flour
55g/2oz butter
1 sprig rosemary, picked from stalk
salt and pepper

Method

1. Place the apples in a bowl and lightly salt.
2. Mix the eggs, milk, cream and flour. Season and whisk until smooth.
3. 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.