I woke up in the mood to make something special. Everyone agreed this oven pancake was a special breakfast treat that we will enjoy again. We drizzled cream on top (yes, real cream!), but it didn't necessarily need it. I'd like to try pears next time.
3 Tbsp butter
3 Tbsp sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 baking apples, peeled, cored, and sliced
3 large eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
creme fraiche or heavy cream for topping, optional
Preheat oven to 400F. In a large ovenproof skillet over medium heat, melt butter. (A black cast-iron skillet works well) Stir in sugar, cinnamon, and nutmeg. Add apples and saute until slightly tender, 6 to 7 minutes.
In a medium bowl, whisk eggs. Add milk, flour, baking powder, and salt and whisk until blended. Pour egg mixture over apples. Bake until puffed and golden, about 18 minutes. Remove from oven and let stand for 5 minutes. Cut into wedges and serve topped with creme fraiche or heavy cream, if desired.
recipe found in Maryana Vollstedt's Big Book of Breakfast