Pancakes, sautéed potatoes, salted butter caramel sauce

INGREDIENTS
Pancake batter
2 eggs. 10 g sugar. 2 sachets of vanilla sugar
100 g of flour 25 cl of milk 25 g of butter
Salted butter caramel sauce
200 g sugar, 10 cl water, lemon juice
20 cl of liquid cream. 75 g of salted butter
Sautéed apples
3 golden apples. 50 g butter. 1 vanilla pod
1 pinch of sugar icing sugar
Ingredients PREPARATION

1. Make a pancake batter with 2 eggs, 10 g of sugar and 2 sachets of vanilla sugar. Add 100 g of flour and mix with 25 cl of milk. Incorporate 25 g of melted butter. Filter to remove any lumps.
   2.Bake the pancakes, not too thick. Book.
2. Make a salted butter caramel sauce: boil 200 g of sugar with 10 cl of water and a squeeze of lemon juice until you obtain an amber caramel. Incorporate 20 cl of liquid cream then 75 g of salted butter.
   4.Sauté 3 golden apples, peeled and cut into small cubes in 50 g of butter with 1 vanilla pod and 1 pinch of sugar. Add a small ladle of caramel sauce to coat the apples. Remove the vanilla and cut it into strips, lengthwise.
   5.Preheat the oven to 180 ° C (th. 6).
3. Spread the pancakes out on a baking sheet, next to each other.
   7.Place a large spoonful of caramelized apples in the center of each. Close the pancakes, tie them with the vanilla filaments. Sprinkle with icing sugar and slide them into the oven for a few minutes to caramelize them lightly.
   8.Serve lukewarm, on a base of warm caramel sauce.