Recipe by cookiedog
Almost like a cross between a north American pancake and a crepe. From Gourmet - originally published in 1952.
Top Review by WiGal
Danke PlÃ¤tzchen-Hund zum ein wundervolles FrÃ¼hstÃ¼ck! (Thank you Cookie Dog for a wonderful breakfast!) I grated peeled apple directly into the batter. Grated it b/c I thought apple would get done more and pancake flip easier. Made for the Unrulies Under the Influence for ZWT6.
- 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 See How It's Made
- Preheat oven to 200°F.
- Stir together 1/4 cup sugar and cinnamon and set aside.
- 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.
- 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.
- 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.
- Cooks' note:.
- Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.