This recipe is the simplified version of a recipe from here. It is rather like a thick eggy pancake with slices of lovely caramelised softened apple, great served with cream or a dollop of plain yoghurt.
Ingredients:
2 largish Granny Smith apples, cored, peeled and sliced about 5mm thick
2 Tbsp brown sugar
1 teaspoon cinnamon (although lately I have taken to adding mixed spice instead)
4 Tbsp butter
4 large eggs
1/2 cup plain flour
1/4 cup cream
1/4 cup milk
Preheat oven to 210 deg C. Melt butter in a pan with an oven safe handle. Add the sugar, spice and apple slices. Saute until the apples slice are nicely softened and the sugar mixture is a bit bubbly.
While the apple is cooking whiz the eggs, plain flour, cream and milk in a blender until smooth. (I have done this by hand with a fork and it didn't fail.)
Make sure the mixture in the pan is still hot and pour the eggy mixture over the top. Place the pan in the oven with plenty of room to the rack above.
The mixture puffs up really well and looks beautiful as it cooks. I watch it carefully after about 20 minutes to make sure it doesn't burn. The bottom, which will curl up to become edges will be brown and a little crispy when the egg is cooked.
As it cools it deflates so make sure you tell the kids you are getting it out so they can see how big it puffs up. I love watching it deflate.
We have lots of protein breakfasts. I don't cope well with carb based breakfasts so try to keep carbs to snacks or as only part of meals rather than all of the meal.
This recipe (as well as Breakfast Casserole) are why we have chickens. Now you know what I will do with 8-10 eggs a day when they all start laying. :-)
Best wishes
Jen
Sounds yummy... just want to clarify... the apples stay in the pan they were sautéed in and the egg mixture gets poured on top of the apples before it all goes in the oven?
ReplyDeleteand if that's right...
Does it stick to the bottom of the pan once baked?
Yes the apples stay in the pan you cooked them in and the egg mixture is poured over the top. It does stick a little but no more than, say scrambled eggs. I use a metal spatula to lift out a 6th at a time. I use a heavy bottom frypan (Scanpan brand). I don't think a thinner based non-stick pan would go so well in the oven anyway. They usually have non-metal handles too.
DeleteGood luck, hope to hear what your family thinks of it soon.
Great - thank you! Will give it a go tomorrow for breakfast - we prefer protein breakfasts too... for a variety of reasons but sanity has the biggest immediate impact... if the kids have carb based, they're hungry again within the hour!!
ReplyDeleteThanks Jen, I have lots of apples on our trees, will give this a go, though may not manage it for breakfast..
ReplyDeleteOh WOW!! Finally got around to making it for breakfast today and it's divine!! Made it 'almost' to your recipe - will blog it in the next day or two. Thanks so much for getting us onto this... I can see it featuring at least once a week through the cooler months!
ReplyDelete(not sure if you've noticed, but your date/time settings on blogger are set to some other country, not Australia :) )