German Apple Pancake

5 large eggs
2t vanilla extract
1/2 c granulated sugar, plus 1 T
1/3 all purpose flour
1t baking powder
1/8 t fine sea salt
1 1/2 T unsalted butter
2 large, tart apples, peeled, cored and cut into 1/2 inch thick wedges (granny smith)
1 t ground cinnamon
1 T confectioners sugar (optional)
3/4 cup fresh raspberries (optional)
1/4 c creme fraiche or sour cream

1. In a blender, combine eggs, vanilla and the 1/2 cup granulated sugar and blend until combined, about 5 seconds.
2. Add the flour, baking powder, and salt and mix until smooth about 10 seconds
3. Preheat the oven to 375 degrees. Place a 10 inch ovenproof, nonstick pan over medium heat and add the butter.
4. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionlly, until softened, 4-5 minutes.
5. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar.
6. Stir together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes.
7. Spread the apples evenly in the frying pan and pour the batter slowly over the top so the apples stay in place.
8. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes.
9. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes longer.
10. Remove from the oven, invert a flat serving plate over the frying pan and then holding the pan and plate together, invert them together and lift off the pan.
11. Cut the pancake into 3 - 4 wedges and transfer to individual plates.
12. If desired, sprinkle with confectioners sugar and scatter with a few raspberries.
13. Place a dallop of creme fraiche on top and serve at once.

[ as seen in "BREAKFAST" by William Sonoma, recipes by Briget L. Binns ]