Cooked this one last nite. Delicious! And definitely comfort food!
3/4 c flour
3/4 c milk
1/2 tsp salt
1/4 c butter
2 apples thinly sliced
Heat oven to 400. Melt butter in pan in oven. Rotate pan till butter coats sides.
Arrange thinly sliced apples in pan. Beat eggs, flour, milk and salt on medium speed for 1. Pour batter on top. Mix ¼ cup sugar and ½ tsp cinnamon. Sprinkle over batter and Bake @400 for 15 and then 325 for 30 uncovered till puffed and golden.
I've got a pannekuchen pan for this but think it could be made in a wok or some rounded bottom pan. Also I've used 5 eggs 1 c flour and 1 c milk with success for a bigger batch.
Here's my hubby's favorite way for me to use up a half dozen eggs...
Warning: For chocoholics only!!!
Seriously, way to chocolatey for me but my husband swears it's pure Nirvana.
Flourless Chocolate Cake
10 ounces good quality semisweet chocolate, chopped (or use chips)
2 ounces good quality bittersweet chocolate, chopped (or use chips)
1 1/2 cups extra fine granulated sugar (or use regular but blend longer)
2 teaspoons instant espresso powder (optional)
3 sticks unsalted butter, softened
6 large eggs, at room temperature
1 Tbsp vanilla extract
1 Tsp almond extract (or use 1 tbsp amaretto)
Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
Place both chocolates and the sugar in large glass bowl. Melt at 50% power in microwave, not more than 1 minute at a time, stirring after each minute. Add the butter after first minute, stir. Continue until just melted (don't overheat) and stir until blended.
Mix eggs and vanilla with whip attachment until the mixture is foamy and butter yellow (deeper yellow for us BYC folks), about 1 minute. Slowly add 1/3 egg mix to chocolate while whisking (don't want eggs to cook). Fold in remaining 2/3 egg mix, 1/3 at a time with spatula until mostly blended. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Put baking dish with water on bottom rack (just don't get water in cake, water and chocolate don't mix!). Move upper rack to middle of oven. Place cake pan (with batter) on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set (or till instant read thermometer reads 140 degrees F). Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours. Run a butter knife around edges before removing from springform pan. I use parchment paper on a plate which I place over top of cake and turn upside down to remove bottom of pan and paper. Invert again using serving plate this time. Keep tightly sealed in fridge up to 4 days before serving.
Sprinkle with powdered sugar when ready to serve and serve with vanilla ice cream, whipped cream or Crème fraîche.
My favorite way, however, is to make a simple parmesan cheese sauce and pour it over scrambled eggs. Starting with a roux, add milk a little at a time until you get a thin gravy, add (real not canned) grated, parmesan cheese, stir. Pour a few tsps over cooked eggs sprinkle with more parmesan, pepper, salt and any other seasonings you like and EAT! Delicious!