Pancakes with apple compote and lemon cream

3 eggs
200 ml milk
90 g plain flour
1 g salt
1 tsp Dansukker Vanilla Sugar
200 ml cream, single or double

Compote
4 apples
100 ml water
50 ml freshly squeezed lemon juice
200 g Dansukker granulated sugar
1 tsp Dansukker Vanilla Sugar
1 g ground cardamom

Decoration
50 g chopped walnuts
5 g Dansukker Nib Sugar

Lemon cream
150 ml whipping cream
Juice and zest of 1/4 untreated lemon
3 g Dansukker Icing Sugar

Butter or margarine for frying

Whip the cream until soft peaks form. Add the lemon juice, zest and icing sugar. Refrigerate until serving. Peel, core and chop the apples. Mix the chopped apple, water, lemon juice and sugar in a pan and simmer until the apple is soft. Add the vanilla sugar and cardamom. Lightly beat the eggs with the milk. Add the flour, salt and vanilla sugar and stir well. Add the cream and leave to stand for 10 minutes. Mix together the chopped walnuts and nib sugar. Make thin pancakes and distribute them on small plates. Sprinkle a little walnut mixture over the pancakes. Spoon a little compote and lemon cream next to the pancakes.