Best Souffle Crepe in the Oven

Here’s an easy way to make pancakes without heating the cast iron skillet. This light family-sized pancake swollen abundantly in the oven and invariably yields impressive results.

Kids (and adults) will be all excited to come to the table!

4 to 6 servings

Ingredients

• 3 large eggs
• 250 mL (1 cup) all-purpose flour 30 mL (2 tbsp.) sugar
• 1 mL (¼ tsp.) salt 500 mL (2 cups) milk
• 5 mL (1 tsp.) grated orange zest
  

• 60 mL (4 tbsp.) butter
• 1 L (4 cups) cut fruit: strawberries, blueberries, pineapple, kiwi, oranges
• 15 mL (1 tbsp.) honey
• 125 mL (½ cup) whipping cream (35%)
• Powdered sugar, for decoration

How to :

Preheat oven to 400°F (200°C).

In a large bowl, whisk together eggs, flour, sugar and salt. Add milk and whisk until batter is smooth. Stir in orange zest.
Heat a 20 cm (8-inch) cast iron or ovenproof skillet over medium-high heat.

When the pan is hot, add the butter to melt. When it sizzles, pour the batter into the pan. Place in the oven. Bake for about 40 minutes.

Meanwhile, mix the fruit with the honey and whip the cream.

When the batter is golden and swollen, serve the crepe on a plate, cut into wedges and serve with the fruit and whipped cream.

Sprinkle with powdered sugar.