1. Sift the flour into a bowl.

2. Gradually whisk in the milk until a smooth batter forms.

3. Stir in each egg one at a time. Tip: Mix the batter briefly but vigorously!

4. Fold in the sparkling water, sugar, and a pinch of salt. Cover and let the batter sit for about 20 minutes.

5. Before frying, quarter, core, peel, and slice the apples thinly.

6. Heat ½ tsp of clarified butter in a small non-stick pan, lower the heat slightly and coat the pan with fat.

7. Pour 1 large ladle of batter into the pan, swirl to spread evenly. Place a few apple slices on top of the batter.

8. Fry until the bottom is golden brown. Once the top dries, flip with a spatula and brown the other side as well. Continue frying the pancakes until all the batter is used. Tip: You can stack them and keep warm in a preheated oven at about 50°C. Serving suggestion: Sprinkle with cinnamon and sugar or powdered sugar.