Strawberry Puff

By The Canadian Living Test Kitchen

264 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	391391 cal
pro	10 g10g pro
total fat	21 g21g total fat
sat. fat	12 g12g sat. fat
carb	41 g41g carb
fibre	4 g4g fibre
chol	218 mg218mg chol
sodium	427 mg427mg sodium
% RDI:	-
calcium	1212 calcium
iron	1616 iron
vit A	2626 vit A
vit C	142142 vit C
folate	3131 folate

More great recipes from this menu:

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.

Ingredients

3 eggs 3 3eggeggs
3/4 cup all purpose flour 3/4 3/4cup cupall purpose flour
3/4 cup milk 3/4 3/4cup cupmilk
1/2 tsp salt 1/2 1/2tsp tspsalt
4 cups fresh Strawberries 4 4cups cupsfresh Strawberries
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
2 tbsp maple syrup 2 2tbsp tbspmaple syrup
1/2 tsp cinnamon , or nutmeg1/2 1/2tsp tspcinnamon, or nutmeg
2 tbsp butter , softened2 2tbsp tbspbutter, softened
2 tbsp icing sugar 2 2tbsp tbspicing sugar

Preparation

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.

Additional information :

Tips:
When measuring, accuracy counts! For flour, use a dry ingredient measure from your set of nesting measures. Lightly spoon in flour (do not pack or tap) until heaped. Working over canister, level off mound by pushing straight edge of knife across top of measure. For milk and cream, use a glass measuring cup that has levels marked on the outside. Place on counter. Pour in liquid, then bend down to check at eye level. Pour off or add as necessary.

Nibble a strawberry to check sweetness; if not sweet enough for your liking, sprinkle berries with 1 tsp (5 mL) granulated sugar after slicing.