Recipe by JackieOhNo!
Super quick and easy. Can be a sweet breakfast or a fast dessert. Good Food Magazine, October 1986.
Top Review by twissis
Made as written for your 2nd Football Pool win (except I used a 9-in sq non-stick baking pan). This was an easy-fix, tasty & served for a family breakfast w/bacon, fruit & scrambled eggs on-the-side. My only issue was the # of servings. There were 4 of us & I felt I needed to stretch the meal since it stated it served 2. Cut in quarters, the 4.5 in sq serving size was generous, would have been best w/just bacon + fruit & 4 servings will improve the nutritional data. That said, it was enjoyed by all. Congrats on your 2nd FP win & thx for sharing this recipe w/us.
- 2 tablespoons unsalted butter, room temperature
- 2 large eggs
- 1⁄2 cup milk
- 6 tablespoons all-purpose flour
- 2 tablespoons whole wheat flour
- 1⁄4 cup brown sugar, packed (or maple sugar)
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon
- 1 cup thinly sliced pared apple
- 2 tablespoons confectioners' sugar
Directions See How It's Made
- Heat oven to 450 degrees. Coat bottom and side of 10-inch heavy skillet with 2 T. butter.
- Whisk eggs, milk, flours, brown sugar, vanilla, and cinnamon in mixing bowl until completely blended. Stir in apples. Pour into skillet and spread apples evenly.
- Bake until puffed and golden, about 15 minutes. Sprinkle with confectioner's sugar and serve at once.