Preheat oven to 400 °F (200 °C).
Beat the egg yolks with lemon zest and vanilla sugar.
Beat the egg whites to stiff peaks with granulated sugar.
Carefully fold the egg whites into the egg yolks.
Sift the flour in and slowly fold it in.
Finally, fold in the hot, browned butter.
In a pan, melt some butter and place batter in the pan according to your desired size of pancake.
Smooth the top with a spatula.
Let cool on the stovetop for about 1 minute and then finish baking in the oven for about 10 minutes.
While still in the pan, brush with apricot marmalade and fold closed.
Place on plates and garnish with fruit.
