Beat the eggs until foamy with an electric mixer on medium speed.

Add milk and cream, continuing to beat until blended.

Sift together the bread flour, wheat gluten, confectioners’ sugar, salt, and nutmeg in a separate bowl.

Gradually incorporate the dry mixture into the egg mixture on low speed until well blended, about 2 minutes. Set aside for 15 minutes.

Preheat the oven to 300°F.

Melt 1 tablespoon of butter in an 8-inch non-stick, oven-safe skillet over medium heat.

Add the apple slices and cook, turning occasionally, until softened but not browned (about 4 minutes). Remove and set aside.

Combine brown sugar, superfine sugar, Saigon cinnamon, and cornstarch in a small bowl. Mix thoroughly.

Melt the remaining butter and gradually incorporate it into the sugar mixture until it forms a streusel-like consistency.

Spread the cinnamon-sugar mixture evenly across the skillet base.

Arrange the apple slices over the sugar mixture, ensuring they’re evenly distributed.

Pour the batter over the apples and place the skillet in the oven. Lower the temperature to 250°F and bake for 30 minutes.

Remove the pancake from the oven and cover with foil to keep warm.

Increase oven temperature to 500°F, then reduce to 450°F just before returning the skillet to the oven.

Bake until the pancake puffs and edges brown slightly (12-15 minutes).