Dutch Puffs with Apple Filling

This recipe, from the BC Egg Marketing Board, is a variation on the classic dutch baby. This light and puffy pancake rises dramatically then collapses to make one of the most delightful breakies I know of! Use a good baking apple, like a Rome or Granny Smith.

Serves 4

6 large eggs
1 cup flour
1 cup milk
3 Tablespoons melted butter

FILLING

4 apples
3 Tablespoons butter
1/4 cup sugar
1/4 teaspoon ground cinnamon

PUFFS: Beat eggs until well blended. Gradually add flour, beating constantly until smooth. Stir in milk and melted butter. Pour into 2 lightly greased 8" round baking dishes and bake 15 min at 400F, until puffed and golden. Serve warm with apple filling.

FILLING: Peel, core and thinly slice apples. Melt butter in a large skillet. Add apple slices. Cook and stir, turning gently, until apples are soft. Sprinkle with sugar and cinnamon.

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