"*" See Kitchen Notes for more information or links to special ingredients.
Whisk together the eggs. Add the maple syrup, vanilla extract and salt.
If you have leftovers, reheat in the microwave for 1 minute or serve cold.
Apples – For the best finished texture of firm, not mushy apples, start with crisp apples. For a sweeter dish, use sweet apples. We personally like a sweet, but tart apple.
Sliced or Cubed – Sliced apples make a prettier dish, but it's harder to cut into serving size pieces. Because of that, I usually chop the apples.
Flour: Gluten-Free Adjustment – A friend of mine is gluten-free (GF) so I attempted a GF version by substituting the unbleached flour with almond flour. Even though it still had a great flavor, I, personally was not fond of the texture. It was rather grainy as you can see in the picture to the right.
Milk – This recipe works with almost any milk or milk substitute. However, rice milk is too thin and doesn't work well for baked goods. I've used 2 or 3 different milks / milk substitutes and have found very little difference in taste or texture.
Recipe author: MJ of MJ's Kitchen