Today I made it like this:
3 Medium Royal Gala Apples, peeled and sliced to 5mm (Jen's recipe asked for Granny Smith's which I might use in the future, but Royal Gala's are what I had available today)
2tb Rapadura Sugar (use brown sugar if you don't have this - brown sugar is what Jen's recipe asked for)
1tsp Cinnamon OR Mixed Spice (I used Cinnamon today, will try the other next time)
4 Large Eggs
1/2c Plain Wholemeal Spelt Flour (Jen's recipe just asked for 'plain flour')
1 Heaped Tb sour cream (Jen's recipe asked for cream, not sour cream)
- Pre-heat oven to 210 degrees
- Melt butter in pan with an oven safe handle (I used a cast iron casserole dish)
- Add sugar, spice and apple slices
- Saute until the apple slices are nicely softened and the sugar mixture is bubbling
- While the apple is cooking, Mix in a bowl with a whisk: Eggs, Flour, Cream, Milk - until smooth
- While the mixture in the pan is still hot, pour the eggy mixture over the top.
- Place the pan in the oven with plenty of room to the rack above.
- It will be ready in 15-20minutes and is done when the top can be pressed lightly as you would for testing a cake, then springs back into place
Mine didn't puff up as much as Jen's does, only about 1cm here, but the edges did curl in nicely as it deflated. I imagine if I did my eggy mix in the blender, it would puff up more.
- If you mill your own flour, add an extra Tb of flour as your flour is so much more aerated than packaged flour meaning there is less flour in your 1/2 cup than 1/2 cup packaged flour.
- I imagine this would work great with coconut flour or almond flour, making it grain free as needed - I'll try it one day to find out for sure!
|Cooking the Apples|
|Whisking up the egg mixture|
|Poured over and about to go in the oven|
|Straight out of the oven|
|A couple of minutes later, deflated with a slight curl at the edges|