7 mls vanilla extract or paste (1 generous teaspoon)
Pinch of nutmeg (freshly grated is nicest)
Pinch of salt (optional)
30 grams butter for pan (2 Tablespoons)
toppings:
Dusted icing sugar or granulated sugar
Fresh lemon
Fresh berries
Crème fraiche
Maple syrup
method:
You will need a 25cm cast-iron skillet, or a 28 x 21 cm roasting pan.
Preheat the oven to 220°C/200°C Fan (425ºF). Put your pan into the oven to heat up while you prepare the batter.
In a blender or food processor, beat the eggs with the caster sugar until light and frothy. Whisk in the milk, flour, vanilla, salt and grated nutmeg, and beat until you have a smooth but thin batter.
Note: The batter can be made the night before. Cover and refrigerate until needed. Whisk briefly before using, or store in airtight container & shake well before using.
Remember the handle of your pan will be very hot. Remove it from the oven and put the butter carefully into the hot pan to coat it, then quickly pour in your batter. Return it to the oven.
Bake until puffed and golden brown, about 18 minutes.
Serve with some dusted icing sugar and a selection of fresh fruit of your choice
