From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 450 degrees. Paint the sides and bottom of a cold 8 inch iron skillet with the melted butter. Place skillet in refrigerator. Beat eggs in bowl with mixer on medium speed. Gradually add flour and salt. Add milk and blend thoroughly. Pour the batter into the cold, buttered skillet and bake in the preheated oven until it forms a brown crust, approximately 20 minutes. Mix the lemon juice with the remaining 2 Tablespoons of melted butter. Pour over the cooked batter and sprinkle with powdered sugar and toasted almonds, if desired.
NOTE: This is a cross between an omelet and a souffle. It puffs during baking and falls when served. Great with coffee and crisp bacon.
SERVINGS: 4
- 4 Tablespoons butter, melted
- 3 eggs
- 1/2 teaspoon salt
- 1/2 cup sifted flour
- 1/2 cup milk
- Juice of 1/2 lemon
- 2 Tablespoons butter, melted
- Powdered sugar
- 1/2 cup almonds, toasted (Optional)
TO PREPARE:
Preheat oven to 450 degrees. Paint the sides and bottom of a cold 8 inch iron skillet with the melted butter. Place skillet in refrigerator. Beat eggs in bowl with mixer on medium speed. Gradually add flour and salt. Add milk and blend thoroughly. Pour the batter into the cold, buttered skillet and bake in the preheated oven until it forms a brown crust, approximately 20 minutes. Mix the lemon juice with the remaining 2 Tablespoons of melted butter. Pour over the cooked batter and sprinkle with powdered sugar and toasted almonds, if desired.
NOTE: This is a cross between an omelet and a souffle. It puffs during baking and falls when served. Great with coffee and crisp bacon.
SERVINGS: 4
