The recipe is below. I didn't have raspberries or creme fraiche, so I made whipped cream to go with it. We also had maple syrup, but didn't really need it. I used York apples from the farmer's market, and we had local maple sausages on the side. I recommend serving this with something savory like sausage, or you will feel like you had dessert instead of breakfast.
This recipe is extremely easy. The hardest part was inverting the pancake onto a plate. So, I made Kev do that because it was too scary for me. It was beautiful. And SO SO tasty. Daphne kept asking for seconds. This recipe will really only serve 4 people, so it's great for a small family weekend breakfast, but not so much for big groups of visitors.
Ingredients:
- 5 eggs
- 2 tsp. vanilla extract
- 1/2 cup plus 1 Tbs. granulated sugar
- 1/3 cup all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. fine sea salt
- 1 1/2 Tbs. unsalted butter
- 2 large, tart apples, peeled, cored and cut
into wedges 1/2 inch thick - 1 tsp. ground cinnamon
- 1 Tbs. confectioners' sugar (optional)
- 3/4 cup fresh raspberries
- 1/4 cup crème fraîche
Directions:
In a blender, combine the eggs, vanilla and
the 1⁄2 cup granulated sugar and blend until combined, about 5 seconds.
Add the flour, baking powder and salt and blend until smooth, about 10
seconds more.
Preheat an oven to 375°F.
In a 10-inch ovenproof, nonstick fry pan over medium heat, melt the butter. When the foaming has subsided, add the apples and sauté, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 Tbs. granulated sugar. Stir together and sauté until the apples are glazed and the edges are slightly translucent, about 2 minutes more.
Spread the apples evenly in the fry pan and pour the batter slowly over the top so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes more.
Remove from the oven and invert a flat serving plate over the fry pan. Holding the pan and plate together, invert them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Sprinkle each portion with confectioners' sugar and scatter with a few raspberries. Top with a dollop of crème fraîche and serve immediately. Serves 3 or 4.
Preheat an oven to 375°F.
In a 10-inch ovenproof, nonstick fry pan over medium heat, melt the butter. When the foaming has subsided, add the apples and sauté, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 Tbs. granulated sugar. Stir together and sauté until the apples are glazed and the edges are slightly translucent, about 2 minutes more.
Spread the apples evenly in the fry pan and pour the batter slowly over the top so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes more.
Remove from the oven and invert a flat serving plate over the fry pan. Holding the pan and plate together, invert them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Sprinkle each portion with confectioners' sugar and scatter with a few raspberries. Top with a dollop of crème fraîche and serve immediately. Serves 3 or 4.
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