Breakfast Glam Slam

I've done it... I've made a recipe from one of the gazillion torn-out magazine pages that I've been collecting for too many years (this particular one from Glamour circa 1994). It's a little embarrassing admitting that, but also a little triumphant. All this time I just knew I'd like it, and I did.

It was easy and delicious and even sort of healthy... even after we poured maple syrup and cream over it. Yes, we did. We just happened to have maple syrup and cream on hand (unusual for us actually), and it seemed like the thing to do.

It turned out quite similar to the Baked Pear Pancake that we like so much.* The pear pancake had the advantage of going from stove top to oven in the same pan. This recipe uses one additional pan. I can handle that (even in the morning).

It's not the heartiest of breakfasts if that's what you're looking for, but a little bacon or sausage on the side should fix that right up! It says it serves four, but fearing that it wouldn't reheat well the next day, we polished off the whole thing between the two of us. We didn't feel too guilty though. Check out the ingredient quantities and you'll see why.

Breakfast Puff
(adapted from Glamour magazine, May 1994 issue, Gourmet On The Run by Jane Kirby r.d.)**
Serves: 4 ...(or 2)

1 Tbsp butter
3 Granny Smith apples, cut into 1-inch chunks
4 Tbsp sugar
1/2 cup flour
Zest of one lemon
1/4 tsp salt
2 Large eggs, lightly beaten
1 cup milk

Optional (but recommended) for serving:
Powdered sugar
Maple syrup
Cream

Heat oven to 425°F. Grease a 9-inch pie plate and set it on a baking sheet (see note). In a large skillet on medium heat, melt the butter. Add the apples and cook until softened, about 15 minutes. Stir in half of the sugar. Arrange the apples in the prepared pie plate.

In a medium bowl, combine flour, zest, salt and the rest of the sugar. Using a whisk, blend in the eggs and milk, then pour the mixture over the apples. Put the baking sheet with the pie plate on it into the oven and bake for 30 minutes (or until puffed and golden).

Let rest for a minute, then cut into quarters and dust with powdered sugar. Serve with cream and/or warm maple syrup drizzled over the top.

*We do seem to really go for breakfasts that combine cooked fruit baked in a puffed batter. What's up with that? Maybe it reminds us of dessert?
**The book Gourmet On The Run published in 1987, is out of print. This recipe was published in the magazine in 1994. I do not believe it was included in the book.
Note: This greatly reduces any accidental sloshing of batter onto the counter (or floor, or oven door), while attempting to carry a pie plate full of batter across the kitchen and then into a hot oven. It will also make it easier to retrieve the blistering hot pie plate out of that same oven when the time comes.