German Apple Pancake with Crème Fraîche Yield: 4 servings We've had these apple pancakes at Röckenwagner since we opened and I think they are fantastic, especially for lunch. One of the things my mom cooked well was apple pancakes. She used to slice the apples into disks so that they had a little hole in the center where the core was. Then she just dipped them in the batter and pan-fried them. That's a little different than the way I like to do it now (mine are more like upside-down apple pancakes), but I have wonderful memories of her apple pancakes.

Wine suggestion German Beerenauslese (sweet peach and custard nose, fairly full-bodied, with a long finish)

Pancake Batter

7 large eggs
1 Tablespoon pure vanilla extract
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder

Apples

2 Tablespoons unsalted butter
3 Golden Delicious apples, peeled if desired, cored and cut into 1/2-inch wedges
1 1/2 teaspoons ground cinnamon
1 1/2 Tablespoons granulated sugar
1 Tablespoon confectioners' sugar
1/4 cup crème fraîche

Garnish

1 cup strawberries

For the pancake batter, in a blender or food processor, combine the eggs, vanilla and sugar and blend for about 15 seconds, or until combined. Add the flour and baking powder and mix for 60 seconds more, until very smooth.

For the apples, preheat the broiler to medium-high heat. Heat a 12-inch nonstick skillet over medium heat and add the butter. Add the apples and sauté for 4 to 5 minutes, or until softened. Add the cinnamon and sugar, sprinkling them evenly over the apples, and stir for 2 minutes, until the apples are glazed and slightly translucent at the edges.

To serve, distribute the apples evenly in the skillet and pour the batter over them. (You may also make 4 individual pancakes, using a smaller pan - just use 1/4 of the apples and 1/4 of the batter for each.) Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, while watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them, apple side up to serving plates. Sprinkle with the confectioners' sugar, place a dollop of the crème fraîche on top, and garnish with strawberries.