Single Red Apple Among a
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German Apple Pancake Zell's

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Green Apples, around 1873
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Cezanne, Paul
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La Belle Cuisine

German Apple Pancake Zell's
Gourmet November 1987

1 cup peeled, cored, and thinly sliced Granny
Smith or other tart green apple
2 tablespoons unsalted butter
1/3 cup plus 1 teaspoon sugar
1 tablespoon cinnamon
3 large whole eggs
1 large egg yolk
1/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup light cream or half-and-half

In a heavy ovenproof 10-inch skillet cook the apple slices in the butter over moderate heat, turning them once, for 2 minutes and remove the skillet from the heat. In a small bowl combine 1/3 cup of the sugar with the cinnamon
and sprinkle the mixture over the apples.
In a bowl whisk together the whole eggs and the yolk. In another bowl
whisk together the flour, the remaining 1 teaspoon sugar, and salt, add the cream, whisking, and whisk in the egg mixture. Pour the batter over the
apple mixture, bake the pancake in the skillet in the middle of a preheated 400-degree F. oven for 12 to 15 minutes, or until it is puffed and golden,
and invert it onto a heated platter. Serves 2.

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