2In a large, ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the apples, sugar, cinnamon, and nutmeg, and cook, stirring, until the apples are soft and just golden, about 7 minutes. Add the walnuts, and cook, stirring, until the apples are caramelized, 2 to 3 minutes. Add the remaining tablespoon of butter and stir to melt. Remove from the heat.
3In a large bowl, combine the eggs, milk, and baking powder, flour, and whisk just until blended, being careful not to over mix. Pour the batter over the apples. Bake until golden and puffed, 15 to 20 minutes.
4Remove from the oven and sprinkle with powdered sugar. Drizzle with creme fraiche and maple syrup and serve in the pan.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.