Preparation / Directions:
1. STEEL KNIFE: Place eggs, half and half, flour, half the melted butter, 1 Tbls sugar, 1/4 tsp cinnamon and salt in work bowl. Process until mixture is smooth, scraping down sides of work bowl once, about 20 seconds. (Can be prepared 1 day ahead. Transfer batter to bowl. Cover and refrigerate. Stir thoroughly before using).
2. Preheat oven 230 øC .
3. MEDIUM SLICER: Stand apple in feed tube. Slice using medium pressure. Transfer apple to small bowl.
4. Brush remaining butter over bottom and sides of 25 cm cast-iron or other ovenproof skillet. Add apple slices. Sprinkle remaining sugar and cinnamon over apples. Cook over medium-high heat until slices are just tender, stirring occasionally to prevent burning or sticking, about 6 minutes.
5. 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.
Difficulty : easy.
Precision : measure ingredients.
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