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3 eggs |
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1/2 cup milk |
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1/4 cup all-purpose flour |
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1/4 cup sugar, divided |
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1/2 teaspoon vanilla |
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1/2 teaspoon orange extract |
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1 tablespoon butter |
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1/4 teaspoon ground nutmeg |
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1 cup fresh cranberries |
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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. |
