1 lb. tart apples (Granny Smith), cored and peeled
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Instructions
Preheat the oven to 450 degrees. Beat together the eggs and milk.
Add flour and salt; beat until very smooth. Heat the butter in an
ovenproof skillet. As soon as it is melted and quite hot (IT IS
SO IMPORTANT THAT THE BUTTER IS VERY HOT BUT SHORT OF BEING
BURNED), pour in the batter and place the skillet into the oven.
Bake for 15 minutes, then lower the temperature to 350 degrees and
bake another 10 minutes. During the first 15 minutes of baking,
the pancakes may puff up in large bubbles; pierce the biggest ones
thoroughly with a fork.
While the pancake is baking, prepare the filling by thinly slicing
the apples. Saute them in the butter for about ten minutes. and then
add the sugar and spices. Turn off the heat. The apples should be
tender but not too soft.
When the pancake is set and golden brown, place the pancake on an
oval platter. Pour the filling on one side and fold it over.
Pour over the melted butter for the topping, and sprinkle with the
confectioners sugar. Serve at once, slicing pieces off crosswise.
Serving
Suggestions
One huge serving for a big eater, 2 large servings, or 3 smaller servings.
Originally Submitted
8/18/2008
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