2 lg. eggs
1/2 c. milk
1 tbsp. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
1 medium red delicious apple, peeled, cored, and thinly sliced
3 tbsp. clarified butter
2 tbsp. sugar
1/4 tsp. cinnamon
3/4 tbsp. cognac
Sour cream

Beat eggs with electric mixer on medium high speed until light and foamy, about 2 minutes. Add milk and 1 tablespoon sugar and beat 1 minute more. Blend in flour and salt; mix well. Preheat oven to 450 degrees. Melt butter in 10 inch oven-proof skillet over medium heat. Arrange apples in single layer in skillet and cook until sizzling, about 3 minutes. Pour batter over apples, shaking pan slightly to distribute evenly. Cover and cook until underside is deep, golden brown, about 3-5 minutes.

Uncover and place in oven. Bake until pancake begin to puff and bubble, about 5 minutes. Remove from oven and carefully flip pancake with long wide spatula. Return to burner and cook over medium heat until pancake is deep, golden brown. Place serving platter over skillet and carefully invert pancake onto platter. Combine 2 tablespoons sugar and cinnamon; sprinkle over pancake. Warm cognac briefly, then carefully ignite and pour over pancake. Serve immediately with sour cream. Serves 2 or 3.

To make clarified butter, place 1 stick of unsalted butter in a small saucepan, set over medium heat. Cook until butter is completely melted. With a tablespoon, skim the froth from the melted butter. Discard the froth. Carefully pour the clear, yellow liquid butter into a jar or other storage container, taking care not to include any of the sediment from the bottom of the saucepan. Discard the sediment. Clarified butter can be heated to a higher temperature than regular butter and is especially suitable for sauteing. Any leftovers can be stored in the refrigerator in a covered container for several weeks.