German Apple Pancakes

The Tasty Side of New England, p. 132

6 eggs

¼ cup sugar

¾ cup all-purpose flour

½ teaspoon salt

2 cups milk

2 tablespoons unsalted butter, melted

3 McIntosh, Empire, or other good cooking apple, peeled and thinly sliced

1/3 cup raisins

4 tablespoons butter for cooking the pancakes

2 tablespoons confectioners’ sugar for garnish

Beat the eggs with the sugar until foamy. Add the flour and the salt and mix just to moisten. Add the milk and the melted butter and mix. Fold in the apple slices and the raisins.

Careful to get all the raisins stirred up from the bottom.

Set a medium crepe or omelette pan over medium heat. Melt a half-tablespoon of the butter. Ladle about ¾ cup of batter into the pan and cook until top is set (about 3-5 minutes). 

Flipping this is hard, but possible. 

Flip with a spatula and cook 2-3 minutes. Turn onto a warm serving plate. Sprinkle with a teaspoon of confectioners’ sugar, roll, and keep warm. 

Let it cool a smidge, or the rolling is going to be a painful process.

Repeat until all the batter has been used. 

All done! With accent apples on top!

My Rating: 4/5 "Really great flavor - wonderful comfort food. Be warned that they're very, very filling! But they're all kinds of delicious."