Ingredients:
Batter:
5 large eggs
1/2 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons melted butter
1/2 teaspoon vanilla
1/4 teaspoon nutmeg, freshly grated
Filling:
3-4 Granny Smith or pippin apples
3/4 cup sugar
1 tablespoon cinnamon
1/2--1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Pan:
1/4 cup unsalted butter
Instructions:
Preheat oven to 425 degrees.
Put 1/4 cup butter in 10" ovenproof skillet or 8" oven pancake pan. Blend eggs, flour, sugar, baking powder, salt, milk, melted butter, vanilla and nutmeg at medium speed of mixer. Mix on high speed about 2 minutes until foamy. Peel, core and slice apples as you would for apple pie. Combine in a mircrowave-safe bowl with sugar, cinnamon, cloves and nutmeg.
Cook on high setting 10-15 minutes, stirring occasionally, until apples are soft and juices are dark caramel colored. You may also prepare apples on stove top to the same consistency. Place pancake pan, with butter in it, in the preheated oven until butter is melted. Remove pan from oven and carefully swirl melted butter to coat all sides. Pour in the apple mixture. Pour the egg mixture over the apples and place pan back in the oven. Cook for 15 minutes at 425, then reduce heat to 350 and cook an additonal 10-15 minutes until the pie is golden brown on top. Remove from oven and serve immediately. Slice as for pie and serve with maple syrup, whipped cream, sour cream or vanilla yogurt.Serves 4-6.
Since this is a sweet dish I usually serve it with peppered bacon for the taste contrast.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
