German Apple Pancake

1. Preheat the oven to 500ºF with the rack in the middle.
2. Blend the half-and-half, eggs, sugar, salt, and vanilla in a blender or food processor about 15 seconds, until combined. Add the flour and blend again until mixed and lump-free (about 30 more seconds).
3. Melt the butter in a 10-inch ovenproof nonstick skillet over medium high heat. Add the apples and brown sugar. Cook stirring occasionally for 5 minutes, then cook for 5 further minutes stirring constantly. The apples should now be golden brown.
4. Turn off the heat and pour the batter into the skillet, starting at the edges, going around in a circle around the edges and ending in the middle. Immediately put the skillet in the oven and lower the heat to 425ºF.
5. Bake 15-17 minutes, until golden and puffed.
6. Remove the skillet from the oven and, using a spatula that’s heat proof, loosen the edges of the pancake. Invert the pancake onto a platter by turning the skillet upside down, and dust with confectioner’s sugar. Serve immediately!

(Recipe adapted from America’s Test Kitchen.)