A few weeks ago I made the Double Berry Puff found on Recipe Girl. It was a hit, with Rob and Kaci enjoying the leftovers. This morning I picked this bounty of berries thinking her recipe used strawberries,
I was surprised to see I had used raspberries, not strawberries! I searched the raspberries and picked about 6 puny ones, it was strawberries and blueberries or nothing. We actually found it just as good, if not better with strawberries, so I altered the recipe and renamed it.
Yield: 4 servings
Prep Time: 10 min
Cook Time: 20 min
Ingredients:
4 large eggs
1 cup whole milk
1 cup All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved strawberries or raspberries or 1 cup of any berry
powdered sugar, syrup and/or freshly whipped cream for topping
1 cup whole milk
1 cup All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved strawberries or raspberries or 1 cup of any berry
powdered sugar, syrup and/or freshly whipped cream for topping
Directions:
1. Preheat the oven to 400 degrees F.
2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.
Recipe Adapted from Recipe Girl
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