1. Preheat oven to 450 degrees F. 2. Whisk together the eggs, sugar and salt until smooth. 3. Whisk in the milk, heavy cream and vanilla extract. 4. Add the flour and whisk until smooth. 5. Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted. 6. Stir in the brown sugar and cinnamon and cook until the sugar has completely melted. 7. Add the apples and cook until slightly soft, about 8 minutes. 8. Remove from the heat and stir in the lemon zest. 9. Pour the batter over the apples and place the pan in the oven. 10. Bake until the edges are brown and puffy, about 16-18 minutes. 11. Carefully invert the pancake onto a serving platter. 12. Dust with confectioners' sugar and drizzle with some of the caramel sauce. 13. Caramel Sauce: 14. Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes. 15. While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat. 16. Remove from heat and keep warm. 17. When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth. 18. Remove from the heat and stir in the brandy. ---------------------------------------------------------------------------
Nutrition
Ingredients
