Rehfwitz Recipes

Submitted by Mandy Mills, from The Vegetarian Epicure by Anna Thomas

This is a pancake – just one – that you bake, and it’s ready all at once for everyone, instead of a serving at a time. It can be a special-day breakfast for two or three people, or a lovely dessert for four to six.

Pancake

• 3 Large eggs
• ¾ cup Milk
• ¾ cup Flour
• ½ teaspoon salt
• 1 ½ Tablespoons Butter

Filling

• 1 lb. Tart, fresh apples
• 2 – 3 Tablespoons Melted butter
• ¼ cup sugar
• Cinnamon and nutmeg to taste

1. Preheat the over to 450^o. Beat together the eggs, milk, flour, and salt until very smooth. In a heavy 12-inch skillet, melt about 1 ½ Tablespoons butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. After 15 minutes, lower the over temperature to 350 degrees, and continue baking for another 10 minutes. The pancake should be light brown and crisp. During the first 10 minutes or so of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or skewer.
2. While the pancake is baking, prepare the apple filling. Peel and thinly slice a pound of apples. Sauté them lightly in butter and add ¼ cup of sugar. Season to taste with cinnamon and nutmeg. The apples should be just tender, not too soft. 8-10 minutes of cooking over a medium flame should be plenty. The filling can be prepared ahead and reheated just before serving.
3. When the pancake is ready, slide it onto an oval platter, pour the apple filling over one side and fold the other side over. You can top it with a little powdered sugar if you like. Serve by slicing pieces off crosswise.