Not quite a souffle not quite a crepe, this intriguing baked pancake relies entirely on eggs to puff it into a crusty and tender case for fruit. Use a nonstick skillet with an ovenproof handle (or wrap regular handle with foil) or a seasoned cast-iron skillet. Before preheating the oven, place racks in centre and bottom positions. The puff is baked on the centre one and the other one should be out of the way so that the top of the puff doesn't touch it.
- Portion size 4 servings
- 3 eggs
- 3/4 cups all purpose flour
- 3/4 cups milk
- 1/2 teaspoon salt
- 4 cups fresh Strawberries
- 1/2 cup whipping cream
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon or nutmeg
- 2 tablespoons butter softened
- 2 tablespoons icing sugar
In large bowl, whisk together eggs, flour, milk and salt until smooth; set aside.
Meanwhile, wash, hull and slice berries.
With mixer, whip cream until soft peaks form. Stir in maple syrup and cinnamon. Cover and refrigerate until ready to serve.
Preheat oven to 450°F (230°C).
With waxed paper, spread butter evenly over bottom and side of inside of 10- to 12-inch (25 to 30 cm) skillet. Using oven mitts, place pan on centre rack in oven to preheat for 4 to 5 minutes.
Using oven mitts, remove pan from oven and place on stove top; pour batter into pan. Return to oven; bake for 15 minutes. Reduce heat to 350°F (180°C); bake for 10 minutes or until puffed, brown and crisp.
Using oven mitts, carefully remove pan from oven. Slip metal spatula under puff; gently slide from side to side to loosen bottom from skillet; slide onto platter.
Spoon berries over half of the puff, then fold other side over top. Using small sieve, dust puff with icing sugar. Slice crosswise into 4 pieces; top with whipped cream.
Nutritional facts <b>Per serving:</b> about
- Sodium 427 mg
- Protein 10 g
- Calories 391.0
- Total fat 21 g
- Cholesterol 218 mg
- Saturated fat 12 g
- Total carbohydrate 41 g
- Iron 16.0
- Folate 31.0
- Calcium 12.0
- Vitamin A 26.0
- Vitamin C 142.0