What could be better on a cold, snowy February morning than a warm apple pancake. A light crepe smothered in caramelized apples with cinnamon and butter.
1/4 cup (1/2 stick) unsalted butter
1/4 cup milk
1 apple (I used Granny Smith)
2 Tbsp. sugar
1/2 tsp. cinnamon
1 large egg
1/4 cup all-purpose flour
Pinch of salt
Preheat oven to 425 degrees F. Melt butter in a 5-inch cast iron skillet over low heat. While the butter melts, pour the milk into a 2-cup measuring cup. Peel the apple, cut off the core and slice lengthwise into thin slices. In a small bowl, toss the apple slices with the sugar and cinnamon until well coated.
Pour half the melted butter into the milk and whisk well. Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet. Cook the apple slices over medium-low heat, turning them a few times, until softened; the sugar and butter will get nicely browned and bubbly.
Remove the skillet from the heat. Add the egg to the milk mixture and whisk to combine. Add the flour and salt and whisk until smooth. Pour the batter over the apples in the skillet.
Bake until the pancake puffs up and gets lightly golden on top, about 10 minutes. Enjoy straight from the skillet or invert onto a serving plate.