German Apple Pancake
3 large eggs
3/4 cup milk
3/4 cup white flour
1/2 tsp salt
1 1/2 Tbs butter
1/2 cup thin-sliced apples
Filling: 1 lb. tart, fresh apples (pippin are great)
1/4 cup melted butter
1/4 cup sugar
powdered cinnamon and nutmeg
2 tbs. melted butter
Preheat oven to 450 degrees. Beat together the eggs, milk, flour, and salt until very smooth. Add some very thinly sliced apples if desired. In a heavy 12 inch skillet, melt about 1 1/2 tbs butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes. The pancake should be light brown and crisp.
During the first 10 or 15 minutes of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or skewer.
While the pancake is baking prepare the apple filling. Peel and thinly slice a pound of apples. Saute them lightly in 1/4 butter and add 1/4 cup sugar. Season to taste with cinnamon and nutmeg. The apples should be just tender, not to soft. About 8 to ten minutes of cooking over a medium flame should be plenty.
(The filling can be prepared ahead and reheated just before serving)
When the pancake is ready, slide it onto an oval platter, pour the apple filing over one side, and fold the other side over. A little melted butter can be poured on if you choose and the whole thing carefully sprinkled with powdered sugar through a sieve. Serve it at once, slicing pieces off crosswise.
(From Vegetarian Epicure)