Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Use An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to remove yellow Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest from lemon and set aside. Peel apples, and cut around the core. Thinly slice the apple, and cut lemon in half. Squeeze the lemon juice over the apples and toss them, to prevent them from oxidizing.

In a separate mixing bowl whip eggs until frothy. Add flour, non-dairy milk substitute and lemon zest, then beat with This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula until smooth.

Melt butter in a cast iron pan over medium heat.

Add apples, sugar and cinnamon and cook over medium heat while stirring constantly for about 3 – 5 minutes.

Remove from heat and pour batter mixture over the apples.

Place into 400°F oven for 15 – 20 minutes, until puffed and golden brown.

Remove from oven, cut into 4 wedges and serve immediately.