German Apple Pancake with Creme Fraiche
7 large eggs
1 tablespoon pure vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons unsalted butter
3 Golden Delicious apples, peeled, cored and cut into 1/2-inch
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons sugar
1 tablespoon confectioners’ sugar
1/4 cup creme fraiche
1 cup strawberries, for garnish
For the batter: in a blender or food processor, combine the eggs,
vanilla, and 3/4 cup sugar. Blend for about 15 seconds, until
combined. Add the flour and baking powder and mix for 60 seconds
more, or until very smooth. Set the batter aside.
Heat a 12-inch nonstick skillet over medium heat and melt the
butter. Add the apples and cook until softened, about 4 to 5
minutes. Add the cinnamon and remaining 1 1/2 tablespoons sugar,
sprinkling them evenly over the apples, and cook, stirring, until
the apples are glazed and slightly translucent at the edges, about 2
Distribute the apples evenly in the skillet and pour the batter over
them. (Chef's Note: You may also make 4 individual pancakes, using a
smaller pan. Just use 1/4 of the apples and 1/4 of the batter for
each.) Cook until the bottom seems quite firm, about 8 minutes.
Transfer the pan to the broiler and, while watching carefully, cook
until the pancake is firm throughout and golden on top.
Cut the pancake into 4 wedges and transfer them, apple side up, to
serving plates. Sprinkle with the confectioners' sugar, place a
dollop of crème fraiche on top, and garnish with the strawberries.
Yield: 4 servings