Puffed Oven Pancake with Fresh Berries
By Le Creuset
Puffed Oven Pancake with Fresh Berries
By Le Creuset
Yield/Serves:
Makes 4 servings
- 4 large eggs
- ⅔ cup milk
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon salted butter
- 1 tablespoon vegetable oil
- 2 cups fresh mixed berries—raspberries, blueberries & sliced strawberries (rinsed and dried)
- 2 tablespoon powdered sugar
- Pure maple syrup and freshly whipped cream (optional)
Heat oven to 450°F. In medium bowl, whisk eggs, milk, flour, vanilla and salt for one minute.
Melt butter in Fry Pan over medium heat.
Pour melted butter into batter, whisk to incorporate.
Add oil to pan and swirl to coat bottom and half-way up sides.
Pour batter into pan; place pan in lower third of oven and bake 14 to 16 minutes, or until puffed and golden brown.
Carefully remove pan from oven. Immediately slide puff out onto serving platter.
Fill center with fresh berries. Sprinkle with powdered sugar.
Serve with pure maple syrup and freshly whipped cream, if desired.
Melt butter in Fry Pan over medium heat.
Pour melted butter into batter, whisk to incorporate.
Add oil to pan and swirl to coat bottom and half-way up sides.
Pour batter into pan; place pan in lower third of oven and bake 14 to 16 minutes, or until puffed and golden brown.
Carefully remove pan from oven. Immediately slide puff out onto serving platter.
Fill center with fresh berries. Sprinkle with powdered sugar.
Serve with pure maple syrup and freshly whipped cream, if desired.