Pancakes German Apple

bill posted 04-24-98

German Apple Pancake

3 large eggs
1/4 C. milk
1/4 C. white flour
1/2 tsp. salt
1 1/2 Tbsp. butter
1/2 C. thinly sliced apples (optional)

1 lb. tart fresh apples
1/4 C. melted butter
1/4 C. sugar
powdered cinnamon and nutmeg

2 Tbsp. melted butter (optional)
powdered sugar

Preheat oven to 450 degrees.

Beat together eggs, milk, flour and salt until very smooth.

Add some very thinly sliced apples if desired.

In a heavy 12" skillet, melt about 1 1/2 tablespoons butter; as soon as it is quite hot, pour in the batter and put in oven.

After 15 minutes, lower the oven temp. to 350 and bake another 10 minutes.

If it puffs up in large bubbles, poke with a fork or skewer.

The pancake should be light brown and crisp.

While pancake is baking, prepare filling.

Peel and thinly slice a pound of apples.

Saute them lightly in 1/4 C. butter and add 1/4 C. sugar.

Season to taste with cinnamon and nutmeg.

The apples should be just tender, not too soft; 8 to 10 minutes should be plenty of cooking.

Filling can be prepared ahead and reheated just before serving.

When pancake is ready, slide it onto an oval platter and pour apple filling over one side, and fold the other side over.

A little melted butter can be poured on, and then the whole thing carefully sprinkled with powdered sugar through a seive

Serve at once, sliding pieces off crosswise.

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