Sunday, April 10, 2011

Creped Pancake Souffle

This can be served with maple syrup, or jam, or fruits (fresh or stewed), or even Nutella and whipped cream. Or go savory, with ham and swiss.

1/3 cup all purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
pinch of nutmeg
4 T (one half stick) of unsalted butter
2 T confectioners’ sugar
juice of half a lemon

Preparing the pancake:
Heat oven to 425 degrees F. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.

Melt the butter in a 12-inch skillet with a heatproof handle, such as a well-seasoned iron pan. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.

Serves 2 to 4


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