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Pfannkuchen (Pancake with Apples)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk
7 tablespoons butter
2 tart apples
2 tablespoons granulated sugar
1 lemon, sliced
1/2 cup confectioners' sugar
Heat oven to 425 degrees F.
Make a batter of the eggs, flour, salt, nutmeg and milk by pureeing them in a blender until smooth.
Heat 3 tablespoons of the butter in a heavy 10-inch cast-iron skillet until it is bubbly.
Pour batter into the skillet and put the skillet on the top rack of the oven. Bake until edges are browned and crisp, about 20 minutes.
Meantime, quarter, core and peel the apples and thinly slice them.
Heat the remaining butter in another large skillet, add the slices, sprinkle with sugar, and sauté over high heat until apples are browned.
Spread them over the pancake, make a row of lemon slices across the top, and sprinkle with the confectioners' sugar.
Serves 4 to 6.
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