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Preparation time: 30 minutes
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Cooking time: 45 minutes
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1. Beat eggs until foamy with an electric mixer (with the whisk attachment, if you have one) on medium speed; add milk and cream, beating until well blended. Sift flour, gluten, confectioners' sugar, salt and nutmeg together in a medium bowl. Gradually add flour mixture to egg mixture, beating on low speed, until well blended, about 2 minutes. Set aside 15 minutes.
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2. Meanwhile, heat oven to 300 degrees. Melt 1 tablespoon of the butter in an 8-inch non-stick oven-safe skillet over medium heat; add apple slices. Cook, turning occasionally, until apples begin to soften but not brown, about 4 minutes; transfer to a bowl.
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3. Meanwhile, stir together the brown sugar, superfine sugar and cinnamon in a small bowl. Sift the cornstarch into the mix; blend thoroughly with a fork. Melt remaining 2 tablespoons plus 1 1/2 teaspoons of the butter in a small saucepan. Slowly pour butter into the cinnamon-sugar mixture, stirring with a fork until it resembles a streusel like topping; spread the mixture over the bottom of the skillet. Layer apples (without piling up in the middle) over the sugar mixture to cover the bottom of the skillet.
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4. Pour the batter over the apples. Place skillet in oven; reduce heat to 250 degrees. Bake 30 minutes. Remove from oven; cover with foil to keep warm. Increase oven heat to 500 degrees. Lower heat to 450 degrees. Return pancake to oven; bake until pancake puffs and edges begin to brown, 12-15 minutes. Remove pan from oven, carefully invert pan onto a platter or plate.
