2 eggs
1/2 c. flour
1/2 c. milk
1/4 tsp. salt
1 tbsp. butter

FILLING:

1 c. firmly packed brown sugar
2 tbsp. cornstarch
1/2 c. milk
1/4 c. butter
4 c. apples, sliced & peeled

Combine eggs, flour, milk and salt; beat until smooth. Heat 10 inch oven proof skillet in 450 degree oven 5 minutes or until hot. Add butter to coat skillet; pour in batter immediately. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; continue baking 10 minutes or until golden brown.

Combine sugar and cornstarch; blend in milk and butter. Cook over medium heat until thickened. Reduce heat; add apples. Continue to cook until apples are tender. Spoon approximately half of sauce onto pancake. Cut into wedges, serve with remaining sauce. Yield: 6 servings.