Ingredients

• 3 eggs at room temperature
• 1/2 cup flour 
• 1/2 cup milk
• 2 Tablespoons butter
  
  Filling: 
  
• 2 Tablespoons butter 
• 2 Granny Smith apples, coarsely sliced (or 1 Rome and 1 Granny Smith) 
• 1/2 cup cranberries, chopped 
• 1  Tablespoon sugar 
• 2 teaspoons cinnamon 
• powdered sugar

Preheat oven to 450 degrees. In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.

In a medium skillet, melt 2 Tablespoons of butter, then add the sliced apples, cranberries, cinnamon and sugar. Cook over medium heat until fork tender, about 15 minutes. 

In a 9-inch oven-safe pie plate, melt 2 Tablespoons of butter, taking care to not burn it or spraying with a non-stick cooking spray. Fill the plate with the cooked apple mixture and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden. 

Top the pancake with a liberal dusting of powdered sugar. Slice into portions and serve immediately.