Preparation / Directions:
Place eggs, half and half, flour, 2 tbsp. melted butter, 1 tbsp. sugar, 1/4
tsp cinnamon and salt in food processor work bowl. Process (using steel
knife) until mixture is smooth, scraping down sides of work bowl once,
after about 20 seconds. (can be prepared 1 day ahead. Transfer batter to
bowl. Cover and refrigerate. Stir thoroughly before using.)Preheat oven 450 degrees F.
Stand apple in feed tube. Slice using medium pressure with medium slicer.
Transfer apple to small bowl.
Brush remaining 2 tbsp. butter over bottom and sides of 10 inch cast-iron
or other ovenproof skillet. Add apple slices. Sprinkle remaining 3 tbsp.
sugar and 1/2 tsp. cinnamon over apples. Cook over medium-high heat until
slices are just tender, stirring occasionally to prevent burning or
sticking, about 6 minutes. Pour batter over apples. Place skillet in oven
and bake until pancake is puffed and deep brown, about 15 minutes. Remove
hot skillet from oven. Cut around pancake. Invert onto platter. Sift
powered sugar over and serve.