|Sliced apples||4 Cup (64 tbs), peeled|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted, divided|
|Powdered sugar||2 Tablespoon, divided|
Combine apples and 1/4 cup butter in a medium saucepan, cook over medium heat 5 minutes.
Stir in sugar, cinnamon, and nutmeg, cover and simmer an additional 10 minutes.
Combine flour and salt in a mixing bowl, gradually beat in eggs and milk, mixing well.
Pour 1 tablespoon melted butter in a 10-inch ovenproof skillet.
Add egg mixture to skillet, bake at 450Â° for 10 minutes.
Watch pancake closely after 5 minutes baking time, as pancake puffs up, immediately puncture it with a fork.
Repeat puncturing as pancake continues to puff up.
Lower temperature to 350Â°; bake an additional 5 minutes. (Pancake will have lumpy appearance.)
Remove pancake from oven, drizzle with 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar.
Spoon apple mixture onto half of pancake, fold other half over apples.
Drizzle top with remaining 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar.
Garnish with apple slices sauteed in butter, if desired.