3 eggs
1 1/2 c. milk
1 1/2 c. all-purpose flour
1/2 tsp. salt
2 tbsp. butter

FRESH APPLE FILLING:

1 tbsp. butter
3 med. apples
1 tbsp. sugar
1 tsp. cinnamon
1/3 c. raisins
1/4 c. concentrated apple juice, brandy or rum

Preheat oven to 425 degrees. Use an oven-proof 10 inch skillet preheating it, while you mix the batter. Beat the eggs lightly, add milk, flour and salt. Then beat vigorously for 2 minutes. Add remaining butter to the hot skillet, swirling it to cover surface evenly. Transfer batter to the skillet, place apple filling in the center of the batter. Bake in a preheated oven, 425 degrees for 30-40 minutes or until pancake is puffed, brown and firm to touch. Sprinkle with powdered sugar if desired.

Melt butter in a skillet. Peel, core and slice apples and cook slowly in the melted butter. Add sugar, cinnamon, raisins and apple juice, brandy or rum. Cook until apples are just tender, about 3-4 minutes. Remove from heat and proceed with pancake batter. Makes 4-5 servings.