German Apple Pancake
- 5 eggs
- 2 tsp. vanilla extract
- 1/2 cup plus 1 Tbs. granulated sugar
- 1/3 cup all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. fine sea salt
- 1 1/2 Tbs. unsalted butter
- 2 large, tart apples, peeled, cored and cut
into wedges 1/2 inch thick
- 1 tsp. ground cinnamon
- 1 Tbs. confectioners' sugar (optional)
- 3/4 cup fresh raspberries
- 1/4 cup crème fraîche
In a blender, combine the eggs, vanilla and the 1⁄2 cup granulated sugar and blend until combined, about 5 seconds. Add the flour, baking powder and salt and blend until smooth, about 10 seconds more.
Preheat an oven to 375°F.
In a 10-inch ovenproof, nonstick fry pan over medium heat, melt the butter. When the foaming has subsided, add the apples and sauté, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 Tbs. granulated sugar. Stir together and sauté until the apples are glazed and the edges are slightly translucent, about 2 minutes more.
Spread the apples evenly in the fry pan and pour the batter slowly over the top so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes more.
Remove from the oven and invert a flat serving plate over the fry pan. Holding the pan and plate together, invert them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Sprinkle each portion with confectioners' sugar and scatter with a few raspberries. Top with a dollop of crème fraîche and serve immediately. Serves 3 or 4.