For the batter, sift flour and salt into a bowl. Add egg, 1 tablespoon of butter and milk. Beat well. Add cider or water. Cook in a small 15cm (6 in) pan with the remaining butter. Stack and cover while making the filling.
Peel and core apples and slice fairly thickly. Put in a thick pan with sugar, orange zest, sultanas and spice. Cover and cook over gentle heat. Shake pan from time to time and cook until apples are tender and nicely glazed for about 20 minutes.
Fill each pancake with the mixture, roll up and put on a greased heatproof plate.
Put jam, juice and water for the glaze in a pan and melt together. Spoon over pancakes and top with almonds.
This dish freezes well. Thaw for 6 hours in the fridge and reheat for 20 to 25 minutes at 180 C under greaseproof paper.