Sift the flour on the table. Make a well in the center of the flour and add sugar, olive oil, marc brandy and pinch of salt. Knead into firm dough and divide into parts. Roll out and cut these into strips. Fold them as desired. Deep fry in hot oil until a light golden colour. Sprinkle the fried fritters with castor sugar.
Beat the eggs adding the salt and the milk. Then alternate adding flour and Refosco until the batter is of appropriate density.
For the filling, rend the apples and fry them with sugar and cinnamon (apple crumble). Alternatively marmalade (e.g. plum) can be used.
Fry the pancakes on a drop of olive oil, apply the filling and roll them up. For the dressing, fry the breadcrumbs on butter, add vanilla sugar, douse with Refosco, mix and cook a little on slow fire.