Maple Apple Pancake

This easy custardy dessert (or breakfast) is a twist on a traditional French dish called a which is often made with cherries.

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  • 2 large eggs (at room temperature if possible)
  • 1 1/4 ounces (1/4 cup) all-purpose flour
  • 1/4 cup heavy cream
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons (3/4 ounces) unsalted butter
  • 1/2 large firm eating apple (I like Gala), cored and thinly sliced
  • Cinnamon sugar or confectioners' sugar and cinnamon for dusting
Heat the oven to 425 degrees F. Combine the eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well. Melt the butter in an 8-inch (measured across the top of the pan) heavy-duty ovenproof nonstick skillet (such as an omelet pan) over medium heat. Add the apple slices and saute until soft and slightly browned, 5 to 7 minutes. Whiz the batter in the blender again until frothy, about 30 seconds. Pour the batter into the skillet (coax a few apples back to the center of the pan with a heatproof spatula), let the skillet sit for just a few seconds, and transfer it to the oven. Bake until the pancake is puffed, golden, and set, 12 to 15 minutes. Remove the skillet and let the pancake cool for a few minutes in the pan (it will deflate). Slide a flexible spatula or two under it and transfer to a cutting board. Sprinkle generously with cinnamon sugar or confectioners' sugar and a little cinnamon, cut into wedges, and serve warm.
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