Baked Dutch baby with berries

Ingredients

For 1 serving

• Eggs2
• Reduced-fat milk60 ml
• All-purpose flour30 g
• Butter5 g
• Raspberries50 g
• Blueberries50 g
• Powdered sugar1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Turn the oven on to 220 °C (conventional) and put a small cast-iron pan (or a small ovenproof dish) inside with the butter, so it heats up with the oven.
2. Put the eggs, milk and plain flour in a blender and blend for 30 seconds, until the batter is smooth and frothy; let it rest while the oven comes up to temperature.
3. Meanwhile, gently rinse the raspberries and blueberries and dry them on kitchen paper.
4. When the oven is hot and the butter is melted and sizzling, take the pan out with an oven glove, swirl it to spread the butter and immediately pour in all the batter.
5. Return it to the oven and bake for 15 minutes without opening the door, until the pancake is very puffed and golden at the edges: opening early makes it collapse.
6. Take it out, pile the raspberries and blueberries in the centre, dust with the icing sugar and serve at once, before it sinks.