Recipe of the Week


Prep Time: 1 Hour
Yields: 2 Servings

“Michigan Man” was the name given to the early lumbermen and carpenters arriving in Lake Charles after the Civil War seeking their fortune in lumber. This recipe was found by Judy Curtis in an old family cookbook and like all good cooks, she altered it to create a new version. One must prepare this recipe to appreciate the final product, which is truly spectacular. Of course, any local fruit may be substituted as a filling.

1 red apple, cored and diced
1 green apple, cored and diced
¼ cup butter
¼ cup brown sugar
1 tbsp lemon juice
¼ cup golden raisins
⅛ tsp cinnamon
⅛ tsp nutmeg
4 eggs
½ cup flour
¼ cup sugar
½ tsp salt
½ cup milk
1 tbsp pure vanilla extract
½ cup whipped cream
powdered sugar for garnish

Preheat oven to 375°F. Grease a 9-inch, non stick, ovenproof frying pan then set aside. NOTE: It is imperative that a non stick frying pan be used in this recipe. In a separate sauté pan, melt ¼ cup butter over medium-high heat. Add red and green apples and sauté 10–12 minutes or until tender, but not overcooked. Stir in brown sugar, lemon juice, raisins, cinnamon and nutmeg until sugar is melted and apples are coated. Remove from heat and set aside. In a large mixing bowl, combine eggs, flour, sugar and salt. Add milk and whisk thoroughly to dissolve all lumps. Add vanilla and whisk 1 additional minute. Pour batter into greased frying pan and place on center rack of oven. Bake pancake 20–25 minutes or until golden brown around edges. During cooking process, pancake will rise approximately 2 inches out of pan in a soufflé style. When pancake is done, remove from oven and fill with apple mixture. Slide pancake onto a large serving platter and fold top half over apple filling, creating a half-moon shape. Cut pancake into 4 equal slices and gently place on serving plates. Top with whipped cream and powdered sugar.

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