Apple Flaugnarde (aka Pancake) with Caramel for an Indian Summer
 
 
Ingredients
For the Apple Flaugnarde batter:
  • 3 eggs
  • ½ stick butter, melted
  • 1 teaspoon vanilla
  • ⅔ cup whole wheat flour
  • ¼ cup sugar
  • ½ teaspoon salt
For Apple Flaugnarde apples:
  • Four firm apples (we usually use Granny Smith)
  • 2 teaspoons butter
  • ¼ cup sugar
For Caramel sauce:
  • 1 cup sugar
  • 4 Tablespoons butter
  • ½ cup cream
  • Fleur de sel, to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Put all batter ingredients into a blender and blend until no lumps, set aside.
  3. Peel, core and slice the apples. Kids use a crank apple corer peeler for ease.
  4. Melt butter in a cast iron skillet that can go into oven. Or, melt butter in a fry pan. Butter a pie plate and set aside.
  5. Add apples and sugar and saute until apples are coated and begin to soften, about 7 minutes.
  6. Using a slotted spoon, remove apples to a bowl and pour juices into a separate bowl. Add apples back to skillet. If using a fry pan, remove apples with slotted spoon and place in pie plate. Reserve juices to heat and serve with flaugnarde, if desired.
  7. Pour batter evenly over apples. You may want to use a spatula to evenly distribute the apples in the dish.
  8. Bake for about 25 minutes until a toothpick inserted in the center comes out clean.
For the Caramel Sauce:
  1. Place sugar in the bottom of a large saucepan over medium heat. Do not stir.
  2. Occasionally gently swirl pan until sugar starts to melt. Gently swirl to keep sugar evenly distributed on bottom. When sugar begins to dissolve, you can use a silicone spatula occasionally to keep sugar distributing and melting.
  3. When the sugar is liquid and a golden brown, remove from heat.
  4. Immediately and carefully add butter to the melted sugar and stir quickly with a wire whisk to incorporate. It will sizzle and bubble.
  5. Add cream, stir in with whisk. Again, it will bubble and sputter.
  6. If needed, return the pan to medium-low heat to stir and remove any lumps.
  7. Sprinkle with fleur de sel to taste. Or, pour caramel over slice of apple flaugnarde and sprinkle with fleur de sel.
  8. *Melted sugar is scalding and sticky and therefore dangerous with small children around. This can be made ahead of time. Sauce will keep in refrigerator for up to 2 weeks.
Recipe by FamilyandForks at https://www.familyandforks.com/apple-flaugnarde-aka-pancake-with-caramel-for-an-indian-summer/