PANCAKE:

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

FILLING:

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

TOPPING:

2 tbsp. butter, melted
Powdered sugar

Preheat oven to 450 degrees. Beat together eggs, milk, flour and salt until very smooth. Add some of the thinly sliced apples. In a heavy 12 inch skillet, melt 1 1/2 tablespoon butter. When it is quite hot, pout in the batter and put skillet in oven. During the first 10-15 minutes of baking, the pancake may puff up in bubbles. If so, pierce it thoroughly with a fork. After 15 minutes, lower oven temperature to 350 degrees and bake another 10 minutes. The pancake should be light brown and crisp. While pancake is baking, prepare filling. Peel and thinly slice 1 pound of apples. Saute them lightly in 1/4 cup butter and 1/4 cup sugar. Season to taste with cinnamon and nutmeg. The apples should be tender but not soft (about 8-10 minutes, medium flame). Slide pancake on to oval platter, pour apple filling over one side then fold the other side over. Sprinkle carefully with powdered sugar (can use sifter). Serve at once. Filling can be made ahead and reheated just before serving.

A special breakfast for 2 or 3 or a beautiful dessert for 4-6.