This came in, well timed, from Molly Baz in Epicurious. It’s always those well-timed emails that are basically “if you liked this then you’ll like this” fodder that seem to snag our interest. This one was simple, easy and well worth the overnight email spam.
This actually goes well with just a bit of fruit jam on top – or even with whipped cream for a dessert – but it can be combined with a great number of delicious breakfast or dessert choices. Much as you would do with a crepe – savory or sweet – avocados and baked eggs or fresh fruit and whipped cream.
For one which is good for 2-4 people in a 10-12″ cast iron skillet, you’ll need x4 Tbsp unsalted butter, x3 eggs, 3/4 cup whole milk (or a combo of low fat and heavy cream), 3/4 cup flour, 1/4 cup sugar, 1/4 teaspoon salt and, just for a little more blast of taste, 1 tsp vanilla extract.
Preheat the over to 425.
In a blender on a medium low setting combine the eggs, flour, sugar, salt and milk until frothy.
Over medium flame, melt all of the butter in an over-proof cast iron skillet until foamy. Splash around all sides of the skillet and remove excess melted butter into a small bowl and set aside.
Add the eggs/flour/milk mixture to the hot skillet and place into oven. Bake until just golden and risen around the sides – about 15 mins.
Remove from oven and gently pour the melted butter all over and sprinkle with a little extra brown sugar.
Or, if you feel like a Dessert Baby – fill with stewed apples, raspberries, blackberries, and some vanilla infused whipped cream for a delicious dessert.
For breakfast, serve on its own in wedges, with scrambled eggs on the side or with toppings far and wide and yummy.