Melt half the butter in a large frying pan, then add the apples and fry for 3–4 minutes, stirring and turning until hot and lightly browned. Sprinkle with cinnamon.
Separate the pancakes, then spread with chocolate spread. Divide the apples among the pancakes, spooning them on to cover half of each pancake. Fold the uncovered sides over the apples.
Heat the remaining butter in the frying pan, add the pancakes and fry for a couple of minutes on each side to warm the pancakes through. Transfer to shallow plates and dust with sifted icing sugar.