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1
Peel, quarter and core apple and slice into 1/4-inch thick, quarter-moon-shaped slices.
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2
Place in bowl with raisins, 1 1/2 tablespoons sugar and cinnamon.
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3
Mix well; cover and allow to marinate for at least 24 hours; longer if possible.
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4
Stir occasionally.
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5
Beat eggs with milk and beat in flour and vanilla to make smooth batter.
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6
In a well-seasoned 8-inch French steel skillet with sloping sides and long handle heat 2 tablespoons butter until it sizzles.
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7
Add drained apples and raisins and cook over medium heat, stirring, for about 5 minutes, until apples soften.
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8
Add another 2 tablespoons of butter and melt.
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9
Pour in batter evenly and cook over medium-high heat, pulling sides of pancake away from edges and allowing batter to flow under and cook.
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10
Keep lifting with spatula to keep from sticking.
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11
When pancake begins to firm up, sprinkle 1/4 to 1/3 of the sugar evenly over the top.
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12
Add another few tablespoons of butter, slipping it underneath the pancake.
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13
Then flip the pancake and cook, allowing the sugar to caramelize.
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14
When it begins to brown, sprinkle top with another 1/4 to 1/3 of sugar.
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15
Add more butter if needed.
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16
Flip pancake again and allow sugar to caramelize on the bottom.
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17
Sprinkle 1/4 to 1/3 of sugar on top.
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18
Add more butter to pan if needed.
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19
Flip pancake once again and continue caramelzing.
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20
Sprinkle top lightly with sugar and place in 400 degree oven for 20 minutes, to caramelize further.
