Cabin fever, and an apple pancake

This morning, I realized that I've got cabin fever. That's a malady you get when you spend too much time shut up inside your house. And I've got it despite the fact that I take Tasha out for a (short) walk every day. Walt does the same. Tasha needs the exercise and fresh air. Maybe I need to go out in the car and take a long drive. And take my camera with me. There's a town 15 minutes from here called Villentrois where I'd like to take some photos. There's a town about an hour away called Brinay where I'd like to go take pictures too. The afternoons are sunny right now.

Above is a photo of Tasha sleeping in her "doggy corral" (enclos pour chien) in the living room. She sleeps in there every morning for two or three hours while I work on my laptop nearby. At night we carry her upstairs — she can walk, but not on stairs yet — to the loft and put her in a second enclos, where she spends the night. I think she's comfortable, and she took to the corrals immediately. She's been spending 90 to 95 per cent of her time in them for about a month now. She's doing a lot better, but who knows if she will ever entirely recover and have full mobility again. She's 5 years old now, and this accident ended her puppyhood rather brutally.

Meanwhile, yesterday afternoon I made an apple pancake called a crépiau or crêpiot that I read about and mentioned a few days ago in comments. It's a little like a clafoutis that's cooked in a pan on top of the stove instead of in the oven. Three cored, peeled, and sliced apples are cooked in some butter in a frying pan, and then an egg, flour, and milk batter is poured over them to cook. Actually, it might have been better to make two smaller crépiaux instead of one big one. I couldn't figure out how I was going to turn it over to brown it on both sides, so finally I browned the top under the broiler in the oven. The batter is a variation on crêpe batter, and I made this one using one-third buckwheat flour (sarrasin or farine de blé noir) and two-thirds plain wheat flour. Here's the recipe.

Crépiau (Crêpiot, Crapiau)

An unleavened French apple pancake

2 eggs
250 g flour (2 cups)
1 Tbsp. sugar (or more)
500 ml milk (2 cups)
3 apples
40 g butter, divided (4 tablespoons)
Optional: a small amount of vanilla extract, rum, or calvados, to taste

Mix the egg with the flour. Dilute with the milk. Melt half the butter and mix it into the batter.
Optionally, you can add some sugar to the batter, which should rest for 45 minutes or longer.

Peel and core the apples. Cut them into thin slices. Put them in a large frying pan
with the rest of the butter and cook on medium heat.

Once the apples have softened, turn the heat down to low and pour the batter
over them. Let the pancake cook for about 15 minutes covered.

When the pancake has set, turn it over to brown the other side.
(I browned the top under the broiler in our toaster oven.)

Serve warm or cold in wedges or squares.

This is not a light and fluffy pancake. It's more of a substantial, stick-to-your-ribs kind of  custard cake.
It's good, but I wish I had put some calvados (apple brandy) or rum in it instead of vanilla.