1 cup sifted flour
1 tbsp. sugar
pinch of salt
3 eggs
1 cup milk
2 tbsp. melted butter
3 apples, pared and diced
1/4 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/3 cup melted butter

Mix and sift flour, sugar and salt. Beat eggs, add to dry ingredients. Add milk; stir until smooth. Stir in melted butter. Strain through fine sieve. Let stand 2 hours.

Melt 1/2 tsp. additional butter in a small skillet (7-inch); pour in a thick layer of batter. Tip the pan around to help the batter run to the edges for an even pancake.

When the batter has set and is brown on underside, remove from pan. Repeat until all batter is used, combine remaining ingredients in saucepan; cook over low heat, stirring often, for 10 minutes or until apples are soft.

Cool to room temperature.

Spoon apple filling on browned side of each pancake; roll up carefully. Fry in additional butter until golden brown and crisp.

Serve hot, with dairy cream.

Makes 10 to 12 servings.