Apple Puff Pancake

1/3 cup butter
1 cup flour
4 eggs
1 cup milk
dash salt
1 can apple or peach pie filling
toasted walnuts, optional

Place butter in a 10-inch oven proof skillet. Place in a 425 degree oven just until melted. In a large bowl beat the flour eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, stir in the remaining butter into the batter.

Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.

Meanwhile, in a small pan, warm pie filing over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately. Yield: 4 servings.