- 25 mins
- 25 mins
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Ingredients
- 2 tablespoons butter
- 3 large Nellie’s Free Range Eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon ground nutmeg
- Confectioners' sugar
- Lemon wedges
- Syrup, optional
- Fresh raspberries, optional
Preparation
Step 1
Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet.
Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.