3 lg. eggs
3/4 c. milk
3/4 c. flour
1/2 tsp. salt
1 1/2 tbsp. butter

FILLING:

1 lb. tart, fresh apples
1/4 c. butter
1/4 c. sugar
Powdered nutmeg
Cinnamon

Preheat oven to 450 degrees. Beat together eggs, milk, flour and salt until smooth. Melt butter in a heavy 12 inch skillet (cast iron). When very hot, pour in batter and place in oven. After 15 minutes, lower oven to 350 degrees and continue baking for 10 minutes. The pancake should be light brown and crispy. If large bubbles appear during baking, pierce with a fork. While baking, prepare filling.

Peel and thinly slice apples. Saute lightly in butter and add sugar. Season to taste with nutmeg and cinnamon. Apples should be just tender, not too soft, 8 to 10 minutes over a medium flame should be plenty. (May be prepared ahead and reheated just before serving.)

When pancake is ready, slide onto an oval platter. Pour filling over one side and fold other side over apples. Top with 2 tablespoons melted butter; sprinkle with powdered sugar. Serve at once. Can be served as a special breakfast for 2 or dessert for 4 to 6.