Wash and core the apples and slice them finely. Place the flour, the lukewarm milk and the cream in a bowl and whisk the whole until smooth and lump free. Fold the honey, the calvados, the salt and the eggs into the batter and let the batter rest shortly. Melt the butter in a deep fry pan. Pour in a thin layer of batter, put the apples on it and cover them with more batter. Wait until the underside of the batter is golden (what does not take long!), then turn the pancake over using a palette knife. When the batter is golden brown on both sides, cut it up to pieces and remove it to a plate, then place the plate in the warmed oven whilst you cook the remaining pancakes in the same way. Sparkle the apple pancakes with sugar before serving them. back