Apple Puff Pancake

1/3 cup butter
1 cup all-purpose flour
4 eggs
1 cup milk
Dash salt
1 can (21 ounces) apple or peach pie filling
Toasted walnuts, optional

Directions:

Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet. Stir the remaining butter into the batter.

Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.

Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

Yield: 4 servings.

Recipe courtesy of Taste of Home