Crumbly apples are peeled, cut into horizontal slices a good 1/2 cm thick, freed from the core, sprinkled with sugar and drizzled with rum, covered and left to steep for 1 hour. Make a thick pancake batter from flour, 1 egg, salt, sugar and milk and mix in the stiff egg whites. The apple slices are dipped into the batter with a fork, a little drained, baked golden yellow in hot fat; then degreased on bread slices and sugar-coated.
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