So technically Oktoberfest is celebrated mostly in September. But October is the month when fall ales and German-style foods start sounding good. This week, we'll share some Oktoberfest-friendly recipes. This one comes from and was originally published back in 1952. These crepe-like pancakes can be served for dessert or breakfast.


1/4 cup plus 2 teaspoons sugar

1/2 teaspoon cinnamon 1 cup all-purpose flour

1/2 teaspoon salt

1 1/2 cups whole milk

4 large eggs

1 1/2 lb Gala apples (3 or 4)

2 tablespoons fresh lemon juice

3/4 stick (6 tablespoons) unsalted butter, cut into 12 pieces


Preheat oven to 200 degrees. Stir together 1/4 cup sugar and cinnamon and set aside. Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.

Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.

Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.

Makes about 12 pancakes.