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Maple Apple Pancake

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Serves three to four.

  • by Susie Middleton from Fine Cooking
    Issue 77

This easy custardy dessert (or breakfast) is a twist on a traditional French dish called a clafoutis, which is often made with cherries.

  • 2 large eggs (at room temperature if possible)
  • 1-1/4 oz. (1/4 cup) all-purpose flour
  • 1/4 cup heavy cream
  • 1/4 cup pure maple syrup
  • 1/2 tsp. kosher salt
  • 1-1/2 Tbs. (3/4 oz.) unsalted butter
  • 1/2 large firm eating apple (I like Gala), cored and thinly sliced
  • Cinnamon sugar or confectioners’ sugar and cinnamon for dusting

Heat the oven to 425°F. Combine the eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well. Melt the butter in an 8-inch (measured across the top of the pan) heavy-duty ovenproof nonstick skillet (such as an omelet pan) over medium heat. Add the apple slices and sauté until soft and slightly browned, 5 to 7 minutes. Whiz the batter in the blender again until frothy, about 30 seconds. Pour the batter into the skillet (coax a few apples back to the center of the pan with a heatproof spatula), let the skillet sit for just a few seconds, and transfer it to the oven. Bake until the pancake is puffed, golden, and set, 12 to 15 minutes. Remove the skillet and let the pancake cool for a few minutes in the pan (it will deflate). Slide a flexible spatula or two under it and transfer to a cutting board. Sprinkle generously with cinnamon sugar or confectioners’ sugar and a little cinnamon, cut into wedges, and serve warm.

nutrition information (per serving):
Size : based on four servings without sugar dusting; Calories (kcal): 220; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 7; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 24; Polyunsaturated Fat (g): 0.5; Sodium (mg): 180; Cholesterol (mg): 135; Fiber (g): 1;

Photo: Scott Phillips

After reading the previous reviews I decided to double the recipe for my family of 3.5. I peeled the apples (I used two smaller ones). I doubled everything except for the maple syrup - I used less than 1/2 a cup. Still It was way to sweet for us. The recipe worked perfectly doubled. I cooked it in a 12" pan for the same amount of time. I will definitely make again but with only a tablespoon or two of maple syrup in a 2x recipe.

We love this recipe but I agree with the previous reviewer in wishing it made more! I would love to know if this could be scaled up to a 10 or 12" skillet. This is one of our "Sunday Breakfast" favorites.

This makes a fabulous Sunday morning breakfast. It is quick and simple to make, yet seems very special. It would be a great quick dessert for unexpected guests. But this recipe is way, way too small for 3 people in our house.

Simple to make,easy to love!

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