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2 large eggs, lightly beaten
1/2 cup all purpose flour
1/2 cup milk
Pinch of salt
Pinch of freshly grated nutmeg
3 tablespoons unsalted butter
Confectioner's sugar for dusting (I used blueberry pie filling and whipped cream - any thing can be substituted, apple pie filling, etc.)
In a medium bowl, whisk the eggs, flour milk, salt, and nutmeg until well combined; the batter may be slightly lumpy. The batter may be made a day ahead and chilled overnight.
For each pancake melt a tablespoon of the butter in a 4 inch crepe pan or over proof skillet over medium high heat. Using a ladle, pour one-third of the batter into the very hot pan. Transfer the pan immediately to the oven.
For a single large pancake, melt all the butter in the skillet and pour in all the batter when the pan is hot. Transfer the pan immediately to the over.
Bake until golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar and serve immediately (or fill with fruit, etc.)
Preheat oven to 425.
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