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.
*Wishing you a week filled with little pockets of peace. (And for the rest
of the time, there's always this.)*
*More *(15-year-old!)* Lucky Buddy Bea...
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