8 eggs 1 1/2 cup half and half 1 dash salt 1 3/4 cup flour 1/2 cup powdered sugar 1/2 cup clarified butter 2 pounds apples, peeled and thinly sliced cinnamon sugar
Combine eggs and half and half in large bowl and mix well. Add salt, nutmeg, flour and powdered sugar and mix until batter is smooth.
Heat 2 T. butter in medium 7" skillet over high heat and saute 1/2 pound apple slices until crisp tender. Add 1 cup batter and bake at 425 until firm, about 15 minutes.
Sprinkle top of pancake heavily with cinnamon sugar and slide pancake out onto plate. Invert pan over plate and turn, flipping pancake so second side is on top. Return to oven another 5 minutes or until done.
To serve, place plate upside down on top of skillet and turn pan over, sliding pancake onto plate. Repeat with remaining batter.
NOTE: Make cinnamon sugar by combining equal parts sugar and powdered cinnamon.
Nutritional data has not been calculated yet.
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