Apple Pie German Pancake!

Just in time for Thanksgiving, have I got the best unconventional dessert for you (Or, in our case, breakfast)!

Alright, so I’m due this week to have baby arrive in the world, so we decided this thanksgiving not to go far from home in case anything happened. Of course, here we still sit waiting, but without the smell of a roasting bird and baking pie and the company of family, since we all live a bit far away from one another.IMG_7750

So yesterday we decided to go for a quick drive to a nearby orchard called Pine Farms.It’s maybe a half hour from home, so it wasn’t worrying to be out and about. In fact, it was gorgeous. The drizzle of rain could have been left out, but it was nice to get a bit closer to the country we miss so much, and spend some time just walking amongst the fruit trees, devouring the occasional sample apple and smelling the sweetness of fermentation on the ground from the fallen ones.

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We ended up coming home with about 22lb of apples, and full stomachs from a great meal there. But now we have all these apples to deal with! We’ve been munching away on them, enjoying them while they’re fresh, but today I decided to start making some apple chips in the dehydrator to take care of a few of them. Well, do you think that made our apartment smell like apple pie? And do you know how torturous it is to smell pie and not have any?

That had to be rectified.

Of course, being me, I couldn’t just make an apple pie. A quick browse on pinterest for inspiration led me to decide to try something new- Clafoutis!

I haven’t made Clafoutis before, but the batter looked an awful lot like Crepe batter to me, so I was a bit concerned the end product would be rubbery and strange. I wanted something buttery and soft, almost like a custard pancake- and I got it!

Of course, in the process of making this dish, I came to learn that not all Clafoutis are the same. In fact, what I was calling Clafoutis at first was not in fact the right name. It would be closer to something called a Flognarde in french. But I’m not french- so It’s a German Pancake! Also sometimes called a Dutch Baby pancake, but there are some who would argue there are differences between those two things as well. Either way, terminology is something we can always strive to improve upon, and I’m calling this wonderful treat a German Pancake!

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So in the midst of all the apple slicing for my apple chips, I grabbed up a couple more (and a pear, because we had a lone pear going soft) and made this AMAZING skillet-style pancake! You don’t need a skillet for this, but if you have a cast-iron pan around, it really makes it that much better! I hope you enjoy this as much as we have been!

 

Apple Pie German Pancake

  • Servings: 4-6
  • Difficulty: easy
  • Print

A tasty and unconventional apple pie that no one will be able to resist!

Ingredients

  • 3 Eggs
  • 1 Cup milk
  • 1/4 Cup Melted butter, plus a knob for the skillet
  • 1 tsp vanilla
  • 2/3 Cup Flour (All Purpose or Bread)
  • 1/2 Cup Sugar plus 1/4 Cup for fruit
  • 1/2 tsp salt
  • 2 Apples and 1 Pear
  • 1 tsp cinnamon
  • dash nutmeg

Directions

Preheat your oven to 400F. Put the butter into your skillet and start melting it on low heat. Meanwhile, mix your batter up in a bowl by simply whisking together the Eggs, Milk, Melted Butter, Vanilla, Flour, Sugar and Salt until nice and smooth. If you can’t get rid of the lumps, don’t worry too much about it. Alternatively, you could use a blender, but I don’t think it’s necessary. Once it’s mixed set it aside.

Clean your apples and pear while continuing to eat the pan on medium with some of the butter still in it. Core and slice the pear and apples thinly, and add to the pan. Sprinkle a little sugar and the spices on top and cook the fruit until they’ve softened.

Pour the batter over the fruit, and transfer the skillet to the oven. Bake for 25-30 minutes, or until the top is beginning to turn golden. Don’t bake too long, or it will get too dry!

Once finished, remove from oven and let cool. It will be puffy when it comes out, but slowly collapse as it cools, much like a soufflé, leaving behind a delicious, custard-like texture. Enjoy with a scoop of vanilla ice cream, or on it’s own!

The pear isn’t necessary in this recipe, but does add a nice sweetness that my apples didn’t quite provide all on their own. Baking apples like Spy are great for this, but I used Mutsu and Macintosh along with my super soft Bosc pear that needed using up

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2 Comments Add yours

  1. mistimaan says:

    Nice recipe

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