Sauce:

Cook the sugar slowly until a light caramel stage (170 C) is reached.

Pour in the water followed by the cream with care (it may splatter).

Simmer and stir until smooth. Allow the mixture to cool.

Pancakes:

Separate the eggs.

Place the flour in a bowl with the egg yolks, nsugar, salt, baking powder and cinnamon.

Whisk to a smooth batter with the milk.

In a separate bowl whisk the egg whites to soft peaks and fold them into the batter.

Using a griddle or frying pan fry spoonfuls of the batter in a little butter turning them as the first side becomes golden. Keep warm.

To finish:

Peel, quarter and core the apples and cut into cubes.

Fry them in the clarified butter until they start to brown then pour in half of the caramel sauce.

To serve, place a pancake on each plate, spoon some apple and sauce onto each one and place another pancake on top of this with some more apple and sauce.

Top with a final pancake, drizzle over more sauce and finish with a spoonful of crème fraiche.