 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Almost like a cross between a north American pancake and a crepe. From Gourmet - originally published in 1952. Ingredients:
1/4 cup sugar, plus |
2 teaspoons sugar |
1/2 teaspoon cinnamon |
1 cup all-purpose flour |
1/2 teaspoon salt |
1 1/2 cups whole milk |
4 large eggs |
1 1/2 lbs gala apples (3 or 4) |
2 tablespoons fresh lemon juice |
3/8 cup unsalted butter, cut into 12 pieces |
Directions:
1. Preheat oven to 200°F.
2. Stir together 1/4 cup sugar and cinnamon and set aside.
3. Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
4. Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
5. Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.
6. Cooks' note:.
7. Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.
|
|