Preparation

• Peel, core and grate the apples.
  Sprinkle them with the rum or Calvados and mix everything well.
  
  In a medium mixing bowl, combine the flour, sugar and beaten eggs. Add the milk and whisk everything together to remove any lumps.
  Fold the apples into the batter.
  Melt a teaspoon of butter in a small pan (blini pan style). Place 2 tablespoons of the beignet mix in the frying pan, distributing the grated apples over the surface.
  When the beignet is set and browned on one side, flip it. Add another teaspoon of butter to the pan and brown the other side.
  Repeat the operation with the apple-batter mixture.
  Reserve the beignets pancakes in a dish.
  Sprinkle with powdered sugar.
  
  Enjoy still warm.