• Cooking Time: 10
  • Servings: 3 pancakes
  • Preparation Time: 20



  • 2 lg eggs, lightly beaten
  • ½ cup all-purpose flour
  • ½ cup milk
  • Pinch of salt
  • Pinch of freshly grated nutmeg
  • 3 tbsp unsalted butter
  • Confectioners’ sugar, garnish


  • Preheat oven to 425° F.
  • Put eggs, flour, milk, salt and grated nutmeg in a medium bowl; whisk until combined.
  • Batter may still be slightly lumpy.
  • You may make the batter a day ahead and chill overnight.
  • For each pancake, melt 1 tablespoon butter in a 4" crepe pan or ovenproof skillet over medium-high heat.
  • Using a ladle, pour ⅓ of the batter into the very hot pan; transfer pan or skillet immediately to the oven.
  • Bake until pancake is golden brown and very puffy, about 10 minutes.
  • Dust with confectioners’ sugar; serve immediately.

Author Credit: Jody Charles

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