3 large eggs
2/3 cup (160 ml) half-and-half Cream
1/2 cup (120 ml) flour
4 tablespoons (60 g) butter, unsalted, melted
4 tablespoons (60 g) sugar
3/4 teaspoon (5 ml) cinnamon
pinch of salt
1 large green apple, peeled, halved, cored
1 teaspoon (7 ml) confectioners' sugar
German Cookery This
is Mein Kochbuch, enormously popular in Germany, translated and adapted
for American kitchens. Here are the dishes your mother used to make,
from the cookbook your grandmother brought over from the ld country.
Place eggs, half-and-half, flour, 2 tablespoons (30 ml) butter,
1 tablespoon (15 ml) sugar, 1/4 teaspoon (1 cm) cinnamon, and salt
in work bowl of a food processor and blend until mixture is smooth,
scraping down sides of work bowl once, about 20 seconds.
(Can be prepared 1 day ahead. Transfer to bowl.
Cover and refrigerate. Stir thoroughly before using.)
Preheat oven to 450° (230° C).
Brush remaining butter over bottom and sides of a 10-inch (25 cm)
cast-iron or other ovenproof skillet.
Slice apple and add to skillet. Sprinkle with remaining sugar and
cinnamon over apples. Cook over medium-high heat until slices are
just tender stirring occasionally to prevent burning or sticking,
about 6 minutes. Pour batter over apples. Place skillet in oven
and bake until pancake is puffed and deep brown, about 15 minutes.
Remove hot skillet from oven. Cut around pancake.
Turn out on a platter. Sift powdered sugar over and serve.