Apple pancakes (Matafan aux Pommes)

Name: Apple pancakes (Matafan aux Pommes)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 kg Apples; 4 Eggs (size M); 125–150 g Sugar; 50 ml Milk; 25 g Cornstarch; 1 TEASPOON Cinnamon; 1 TABLESPOON demerara sugar; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 kg Apples
4 Eggs (size M)
125–150 g Sugar
50 ml Milk
25 g Cornstarch
1 TEASPOON Cinnamon
1 TABLESPOON demerara sugar
1 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wrap a springform pan (26 cm Ø) several times with aluminium foil and press it firmly to the edge so that no liquid can run out of the pan. Grease the mould.
2
Peel, quarter, core and cut apples into slices. For the glaze, beat the eggs and sugar with the whisk of the hand mixer. Stir milk and starch until smooth and stir in.
3
Pour some of the casting on the bottom of the mould. Place some of the apples close together in a fan shape. Spread some of the glaze on top again. Process the rest of the apples and icing as described.
4
Bake apple pancakes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 70 minutes. Mix cinnamon and brown sugar. Sprinkle the cinnamon and sugar mixture over the pancakes halfway through the baking time. If necessary, cover the pancake with aluminium foil about 20 minutes before the end of the baking time.
5
Remove from the oven and place on a cake rack. Let it rest for about 30 minutes. Carefully remove from the mould and arrange on a plate dusted with icing sugar. Tastes hot and cold.