For the pancakes
110g plain flour
1tbsp caster sugar
Melted butter for frying
little icing sugar
For the filling
4 apples, peeled, cored and chopped
4tbsp of mincemeat
1tsp of cinnamon
1. Put the flour and sugar in a bowl and make a well, then whisk the brandy, milk and eggs together in a jug and slowly pour into the flour, whisking the whole time.
2. Let the batter stand for 15 minutes. Now prepare the filling by frying the apples in a little butter, add the cinnamon and then put a tight lid on the pan, lower the heat and cook for five to eight minutes until the apples soften. Then stir in the mincemeat, heat through and keep warm.
3. Now make the pancakes by heating a nonstick pan and brushing it with some of the melted butter. Pour in a ladleful of the pancake batter and swirl it round the pan.
4. Allow to cook for one minute and then flip it over and cook on the other side. Continue doing this until you have made four pancakes. Then simply fill with the apples and mincemeat, roll the pancake up and dust with icing sugar.