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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 Tbsp unsalted butter 1 medium apple, cored, cut into 1/2 inch thick slices 1/2 tsp ground cinnamon 1 Tbsp sugar 2 eggs at room temp. 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt Confectioner's sugar for dusting Instructions: Preheat oven to 400 degrees and grease 2 six-inch oven-proof bowls (we use cereal bowls, Pyrex flour pots or French onion soup bowls). In another fry pan over medium heat, melt 2 Tbsp of butter. Add apple slices, cinnamon and sugar and sautee, stirring occasionally until apples begin to soften and brown, 5-6 minutes set aside. Cover to keep warm. In a bowl, beat eggs with a whisk, add milk and beat mixture until blended. Sift flour and salt into egg mixture and beat just until blended. Melt remaining 2 Tbsp butter, add to flour-egg mixture and beat until smooth. Pour batter into prepared pan. Bake until pancake is browned and puffed up and light brown, about 20-25 minutes. Pastry easily comes out of the bowl. Place on a serving plate, fill with cinnamon-apple mixture. Dust with confectioner's sugar and serve immediately. Served with a side of bacon and small serving of herbed scrambled eggs. Notes: Serve hot. It is puffy like a popover and will deflate if you allow it to sit. [But it tastes fine when deflated and even when it is room temperature!] Over cooking makes it dry. |
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