Stuffed German Apple Pancakes
The buttery crepes were soft and warm with caramelized brown sugar-cinnamon mixture on top and juicy-tender apple slices inside coated with more brown sugar, cinnamon and butter. We served these yummy pancakes with maple syrup and a drizzle of fresh lemon juice, absolutely to die for!
for serving, as needed
fresh, for serving, as needed
Instead of sliced apples, ½ cup chopped, peeled apple may be added to regular pancakes, and cooked on the griddle.
Sift together the flour, sugar, and salt.
Beat eggs with milk and cream.
Add melted butter.
Combine mixtures and beat until smooth.
Heat a 10 inch skillet, brush well with butter and pour ¾ cup of the batter into the pan, tipping so it flows evenly over the bottom.
When pancake is set, cover with a layer of thinly sliced peeled apples and dot with butter.
Sprinkle each pancake with cinnamon and sugar to taste, and bake in a preheated 400 degree F oven for 3 minutes.
Fold pancakes so apples are inside.
Brush top with butter, sprinkle with a little more cinnamon and sugar, and again, after all 6 pancakes are done, arrange on a fire proof platter or a casserole dish and brown under the broiler for 2 to 3 minutes.
Serve warm with maple syrup and fresh lemon juice.