Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
- 6 eggs
- 1 1/2 cups milk
- 1/4 cup sugar (optional)
- 1 Tbsp. vanilla sugar (or 1 tsp. vanilla extract)
- 1/8 tsp. grated lemon zest
- 1 1/2 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/3 cup butter
- 1 cup cream, whipped until stiff peaks form
- Fresh fruit, fruit compote, or sautéed apples
Whisk together the eggs, milk, sugar, and vanilla sugar (or vanilla) until creamy. Stir in grated lemon zest. Sift together flour, salt, and baking powder and stir into egg mixture. Allow batter to rest for 30 minutes.
Preheat oven to 450º. When pancake batter has rested, place butter in an oven-proof frying pan. Place pan in oven and allow butter to melt without browning. Once your butter has melted, remove pan from oven and use pastry brush to coat surface and side of pan evenly with the melted butter. Pour pancake batter into the hot, buttered pan and return to oven. Bake for 15 minutes, or until puffed and golden.
Serve with whipped cream and fresh fruit, fruit compote, or lightly sautéed apples.
Yield: 5-6 servings.