German Apple Pancake with Creme Fraiche
Indulge in the comforting decadence of a warm German Apple Pancake with Creme Fraiche, a rustic yet elegant dessert or brunch centerpiece that's as beautiful as it is delicious. This recipe features tart Granny Smith apples caramelized in warm cinnamon and sugar, nestled beneath a light and airy batter that puffs up dramatically in the oven before settling into a golden, custard-like base. Topped with a creamy dollop of tangy crème fraîche and a delicate dusting of powdered sugar, it strikes the perfect balance between sweet and tart, and soft yet crisp textures. Ready in just 40 minutes, this skillet-baked delight is the ultimate fusion of ease and sophistication, ideal for cozy gatherings or a luxurious breakfast treat. Perfect keywords: German pancake, apple dessert, creme fraiche topping, baked skillet pancake, brunch recipes.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 2 Granny Smith apples
- 3 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 cup All-purpose flour
- 1 cup Whole milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Creme fraiche
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 425°F (220°C).
Peel, core, and thinly slice the Granny Smith apples.
In a 10-inch ovenproof skillet, melt the unsalted butter over medium heat.
Add the apple slices to the skillet and sprinkle with 2 tablespoons of granulated sugar and the ground cinnamon. Cook, stirring occasionally, until the apples are soft and caramelized, about 5-7 minutes.
While the apples cook, in a blender, combine the all-purpose flour, whole milk, eggs, vanilla extract, salt, and the remaining 1 tablespoon of granulated sugar. Blend until the batter is smooth and lump-free.
Once the apples are caramelized, spread them evenly in the skillet and pour the batter over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
Remove the pancake from the oven and allow it to cool slightly. It will deflate as it cools—this is normal.
Cut the pancake into wedges and place on serving plates.
Top each portion with a dollop of crème fraîche and a dusting of powdered sugar. Serve warm and enjoy!
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 105.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 588 mg | 45% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
