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
directions
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.
Before preheating the oven to 450 degrees F (230 degrees C), place racks in centre and bottom positions.
The puff is baked on the centre rack and the other one should be out of the way so that the top of the puff doesn’t touch it.
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 degrees F (180 degrees 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.