8 tablespoon Butter
4 Egg (beaten)
1 cup All purpose flour
1 cup milk
1/2 teaspoon Cinnamon (ground)
3 medium Apple (sliced)
1/2 cup Dried cranberries
1/2 cup Brown sugar
2 tablespoons Walnuts (chopped)
1. For batter: Place 6 tablespoons butter in a 10-inch ovenproof skillet (preferably cast iron) in a 400 degree F oven until butter melts. In a medium bowl, beat eggs until combined. Add flour, milk, 1/4 teaspoon nutmeg, and the salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.
2. For filling: In a medium saucepan, melt the 2 tablespoons butter. Add apples and raisins; cook over medium heat until apples are almost tender; stir frequently. Add the brown sugar and 1/4 teaspoon nutmeg. Cook and stir until apples are well coated and glazed. Remove from heat. If you like, stir in the nuts. Set aside.
3. To serve: Transfer pancake to a large serving platter. Spoon filling into the center of the pancake. If you like, sprinkle with sifted powdered sugar or serve with whipped cream. Serve immediately. Makes 6 servings.