Pour the flour to a large mixing bowl
Add the cinnamon, brown cane sugar, and the salt to the flour.
Crack the eggs, add them to the flour too.
Pour the milk, oil, and the sparkling mineral water on the previous ingredients.
Peel and core the apples.
Grate them in the mixing bowl.
Mix everything well.
Heat a crepe pan, spray on or brush it with some oil if needed.
Pour a ladle-full of pancake mixture into the middle of the pan, rotate the pan so the mixture spread evenly.
Cook them on the first side for 1 1/2 minutes, flip them, then cook them on the other side for 1 more minute.
It makes about 12-14 pancakes.
After the last one is done, use the filling and topping of your choice, roll it up! I used sour cream for the filling and whipped cream for topping.