Crapiaud Du Morvan (Pan-Fried Apple Rum Cake)

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   1. Put the flour in a large mixing bowl and make a well in the center. Add the eggs to the hole.

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   2. Blend the sugar and the milk, and add this to the flour mixture. Stir well to blend and add the rum, stirring, one tablespoon at a time.

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   3. Peel the apples and quarter them. Cut away and discard the cores. Cut each quarter crosswise into thin slices. There should be about two cups.

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   4. Add the apples and oil to the batter, and stir.

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   5. Heat a large Teflon skillet and add the batter mixture. Cook over gentle heat about five to seven minutes or until the pancake is almost set on top.

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   6. When browned on the bottom and set on the top, there are two ways to turn the pancake, or fritter, over. It may be slipped out of the pan onto a large plate. You then invert the skillet over the uncooked pancake and quickly invert it back into the skillet. Or you may invert the plate on top of the pancake and quickly invert the skillet, letting the pancake fall brown side up. Place the skillet back on the heat and slide the pancake, uncooked side down, into it. Continue cooking about 10 minutes longer or until browned on all sides and set within. Invert the pancake onto a plate.

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   7. Sprinkle the top with confectioner's sugar, using a small sieve. Serve cut into wedges.

* Per serving · 4 servings · Values may vary.

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