Ingredients
2 tablespoons butter3 large eggs, room temperature3/4 cup whole milk3/4 cup all-purpose flour2 teaspoons sugar1 teaspoon ground nutmegConfectioners’ sugarLemon wedgesSyrup, optionalFresh raspberries, optional
Preparation
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.
