Makes 8 servings

For puffed pancake:

1 tablespoon butter, melted (for bottom of pan)

2 tablespoons butter, melted

1 cup milk

6 eggs

1 cup all-purpose flour

1/4 teaspoon salt

For apple filling:

1 orange

Water

1 (3-ounce package) instant vanilla pudding mix

1 teaspoon cinnamon

4 firm baking apples like Granny Smith or Braeburn

1/4 cup sliced almonds, toasted (optional)

Powdered sugar for garnish

• For Puffed Pancakes: Preheat oven to 450 degrees.

• Pour 1 tablespoon of melted butter in bottom of 9 or 10-inch pie pan; use a pastry brush to coat the bottom and sides.

• In a large mixing bowl, add 2 tablespoons of melted butter; add milk while whisking; then add eggs, beating well.

• Use a spoon to stir in flour and salt, scraping sides and bottom of bowl. Use a fine strainer to remove lumps.

• Pour batter into pie pan and bake for 450 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue baking 10 more minutes.

• Cool until puff falls to form a shell. Cut around sides to loosen from pie pan.

• For Filling: Toast almonds over low heat until fragrant. Cool. Juice one orange, then add enough water to measure 1 cup.

• Peel and slice apples; place in a large microwave-safe bowl. Add juice and coat.

• Microwave on high for 3 minutes. Stir in pudding mix.

• Spoon apple filling into center of puff.

• Sprinkle with powdered sugar and toasted almonds if you like.

- from Stir It Up Cooking School

Nutritional information per serving: 281 cal., 12 g fat (5 g sat.), 173 mg chol., 36 g carb., 521 mg sodium, 3 g fiber, 9 g pro.

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