The sliced apples were cooked and sealed within the pancake. It was not a crepe yet not thick enough to be related to a tart or pie. One, with bacon, etc. on the side, was a meal.

Maire-aine, I think yours is the classic fritter. That's about the way my grandmother made them. We stopped cooking with deep fat some time ago, but the memory of the wonderful taste and smell still come back to me.