Puffed Dutch Apple Pancake

Recipe courtesy of Chef Amy Ahrensdorf
Serving Size: 4

Description:
"A different twist on apple pancakes - like a Yorkshire pudding with caramelized apples"

1 cup whole milk
4 large eggs
2 tablespoons white sugar
1 tablespoon brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup flour
4 tablespoons unsalted butter
2 large gala apples -- cored, thin sliced
2 tablespoons brown sugar
Powdered sugar for dusting

Preheat oven to 400 on convection. While oven is preheating, peel,core and slice apples thinly.

In a 10 - 12 inch non-stick ovenproof saute pan or cast iron skillet melt butter and brown sugar. Over medium heat, add apples and saute until slightly softened and browned on edges ( 5 - 10 minutes).

While apples are cooking, whisk eggs, milk, white sugar, salt, vanilla and cinnamon in a large bowl until well blended. Add flour and whisk until smooth.

Pour batter over apples in pan, sprinkle with brown sugar and convection bake for 12 minutes or until edges are browned and custard is set.

Dust with powdered sugar.

Nutrition Information: Per Serving (excluding unknown items): 322 Calories; 19g Fat (52.8% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 251mg Cholesterol; 371mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.