Apple hunger tamer

Beat the two eggs with half the sugar, about 50 g, and the salt.

Add all the flour and mix gently to a paste.

Work in half the oil, then start adding the milk very slowly, which stops clumps forming.

Whisk vigorously to break up any clumps before adding the rest of the milk, then add the rest and work it to a smooth batter.

Stir in a little apple liqueur and rest the batter two hours. Do not cut the apples until the batter has rested.

Peel the apples and grate them in a food processor, or cut them into small cubes by hand.

Put the grated apple into the batter immediately; it browns if it waits.

Butter the pan on the lowest possible heat and pour in a thick layer.

Cook until the bottom firms up. The first side takes a long time on low heat -- more than 10 minutes, almost 12 to 15.

Turn it by sliding it onto a plate, covering with a second plate and inverting it back into the pan. Turn it every five minutes until done.

Serve it as a thick apple pancake, or stack a second layer to make it an apple cake cooked in a pan. Home style: sprinkle the rest of the sugar over.

Variation, plated: cut small rounds with a food ring, a dollop of cream, a little jam, a dusting of sugar and something green for colour.