Such a great idea for breakfast. It is a French baked pancake but sweeter and more like custard... only set harder. Hard to explain, but once you've had it, you'll want it again!

Ingredients

3/4	c. flour
2	tbsp flour
1/2	c. sugar, slightly heaping
1	pinch of salt
3	eggs
6	tbsp butter, melted
8	oz whole milk
2	c. blueberries

Directions

1. Preheat oven to 400F and Pam a springform pan or a 11-inch tart pan.
   
   
2. In a large bowl, combine flour, sugar and salt. Incorporate the eggs, one at a time, beating well after each addition. When the batter is smooth, mix in the melted butter. Then, working slowly, gradually add the milk, mixing well, so no lumps form. If needed, you may strain the batter through a sieve for added smoothness.
   
   
3. Scatter blueberries into prepared pan and gently pour the batter over the fruit. Bake for about 20 minutes or until golden brown, but firm on top. It may still be slightly wobbly in the center but a tester inserted in the middle should come out clean.
   
   
4. Let it cool for about 20 minutes and then serve.
   
   

Categories

Eggs, Fruits, Breakfast, Brunch, Dessert, FrenchGerman, Easter, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium

Bad points High in saturated fat High in cholesterol High in sugar