Heat the oven to
175ºC / 350ºF.
Start with the
filling: Peel, core, and cut the apples in rather
thin slices. Brown them lightly in the fat,
sift with 1 tbs sugar and pour over the alcohol.
Let draw for a while. Lightly beat the eggs,
add flour and a little of the milk, and beat
to a smooth mixture. Add remaining ingredients.
Pour half of the
batter in a buttered, oven-proof dish, approx
28 cm / good 11". Distribute the apples
evenly on top of the batter, drip over the brandy
or Calvados, and sift with cinnamon and sugar.
Gently pour the rest of the batter on top and
press down the apples if they float up. Bake
for 50 - 60 minutes. Enjoy!