Not exact matches
Other
than that, I found the marinade / sauce more
than sufficiently thick without a roux after a
short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the
oven better
than some other
oven proof pans.
The cake is primarily apples (or pears or mangoes, see Bonne Idées) and the batter, which resembles one you'd use for crêpes, has more flavor
than you'd imagine the
short list of ingredients could deliver and turns thick and custard - like in the
oven.