Stir eggs with curd and sugar until creamy. Add semolina, flakes, nuts. Allow to swell for 15 minutes.
Separate apples from peel, pierce core, grate apples coarsely. Mix with the juice of one lemon and fold into the dough. If it is still too thin, add a little semolina.
Heat the fat in a coated frying pan, place small pancakes in the hot fat with a spoon. Bake until crispy on both sides, sprinkle with cinnamon sugar, and top with fruit if desired.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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