Ingredients
Instructions
- Preheat oven to 425 degrees F.
- Make a batter of the eggs, flour, salt, nutmeg and milk by puréeing them in a blender until smooth.
- Heat 3 tablespoons of the butter in a heavy 10-inch cast-iron skillet until it is bubbly.
- Pour batter into the skillet and put the skillet on the top rack of the oven.
- Bake until edges are browned and crisp, about 20 minutes.
- Meantime, quarter, core and peel the apples and thinly slice them.
- Heat the remaining butter in another large skillet, add the slices, sprinkle with sugar, and sauté over high heat until apples are browned.
- Spread them over the pancake, make a row of lemon slices across the top, and sprinkle with the confectioners' sugar.