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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: 3 pounds tart apples, peeled, cored, and sliced into 1/2-inch wedges 1 stick (8 tablespoons) unsalted butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup sugar 3/4 cup all-purpose flour 3/4 cup milk 3 whole eggs Powdered sugar Orange slices Instructions: Preheat oven to 450 degrees. In a large saute pan, melt 4 tablespoons of the butter and add the prepared apple wedges. Add the sugar, cinnamon and nutmeg and cook the apples over medium heat, stirring occasionally. Place the pancake pan in the oven and allow it to heat up. Blend the milk, eggs and flour in a blender until completely smooth. Place 2 tablespoons of the butter in the pancake pan in the oven and allow it to melt. Swirl the pan to evenly coat it. When the butter is melted, add the batter and bake at 450 degrees for 12 minutes. Turn the oven temperature down to 350 degrees and bake an additional 8 minutes. Remove the baked pancake from the pan and transfer it to a serving platter. Spoon the cooked apples over half of the pancake and fold the other half over the filling. Melt the remaining 2 tablespoons of butter and pour it over the folded pancake. Dust with powdered sugar and serve with sliced oranges as garnish. Comments: A dutch pancake pan or brazier about 12"-14" in diameter with rounded sides is perfect for this recipe. |
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