| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | tb | Butter, melted |
| 1 | c | Apples, thinly sliced, tart |
| 1/4 | ts | Cinnamon, ground |
| 1 | Recipe puffy pancake recipe | |
| 2 | tb | Sugar |
| 1 | tb | Calvados |
INSTRUCTIONS
In a frying pan, heat the butter over medium-high heat. Stir in the apples and cinnamon and saute until the apples are soft but still hold thier shape. Set the apples aside. Prepare the pancake batter and add the extra 2 Tbs. sugar and the Calvados,. Gently fold in the beaten egg whites in two stages. Cook the pancake following the directions of basic puffy pancake and topping it with the sauteed apples before setting the pancake under the broiler Posted to FOODWINE Digest 28 Dec 96 Recipe by: Cooking Light (Oct/Nov, 1996 page 47)tpogue@idsonline.com From: Terry Pogue <tpogue@IDSONLINE.COM> Date: Sun, 29 Dec 1996 14:29:44 -465800
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