- 3 eggs
- 1/2 cup milk
- 1/4 cup all−purpose flour
- 1/4 cup sugar, divided
- 1/2 teaspoon vanilla
- 1/2 teaspoon orange extract
- 1 tablespoon butter
- 1/4 teaspoon ground nutmeg
- 1 cup fresh cranberries
- Confectioners' sugar
In medium bowl, beat together eggs, milk, flour, 1 tablespoon of the sugar and flavorings.
In 8 to 10−inch omelet pan or skillet with oven proof handle* over medium heat, melt butter. Stir in remaining sugar and nutmeg. Arrange cranberries over sugar mixture. Cook until berries pop, 3 to 4 minutes. Carefully pour batter over cranberries. Bake in preheated 425°F oven until golden brown and sides are puffy, about 10 to 15 minutes. Sprinkle with confectioners' sugar. Serve immediately.
*To make handle oven proof, wrap with aluminum foil.
No comments:
Post a Comment