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1
Preheat the oven to 425 degrees F.
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2
In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter.
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3
Whisk in the flour to make a smooth batter.
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4
Set aside.
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5
Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes.
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6
Remove and brush the inside with the shortening.
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7
Pour in the batter and bake for 15 minutes.
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8
Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more.
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9
Run a knife around the edge of the skillet.
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10
Sift the confectioners' sugar over the pancake.
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11
Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.
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12
In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water.
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13
Bring to a boil and then reduce the heat to low.
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14
Simmer very gently until syrupy, about 25 minutes.
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15
Remove from the heat and add the citrus juices.
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16
Combine the berries in a bowl.
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17
Strain the warm syrup over the berries and marinate at room temperature for 30 minutes.
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18
Serve.
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19
Peel, core, and cut both the apples and pears into 3/4-inch wedges.
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20
In a medium bowl, toss the fruit with the lemon juice.
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21
Melt the butter in a medium skillet over medium heat.
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22
Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved.
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23
Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes.
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24
Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more.
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25
If desired, add the Calvados.
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26
If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture.
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27
Swirl the pan over the heat until the flame subsides.
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28
Serve warm.
