Oven Puffed Pan-Toast

This recipe is SO simple and comes out SO beautifully it makes an elegant presentation with very little hassle. But the best part is it's versatility. It can be made sweet or savory like a crepe, and can be covered with jam and syrup, fresh fruit, gruyere and caramelized onions, or virtually anything you can think of. It's consistency is that of a thin french toast, definitely egg-y but crisp and crunchy rather than spongy. Buttermilk gives this dish a richness, but regular milk may be substituted for a lighter version. The version shown here was dusted with cinnamon and allspice.

This recipe will yield 1 10" toast, enough for 4 large servings or 6-8 smaller servings.



Oven Puffed Pan-Toast
10 minutes prep time. 20 minutes baking time. 400 degree oven.

Ingredients
2 tablespoons butter or butter alternative
3 eggs lightly beaten
1/2 cup flour
1/2 cup buttermilk, or regular milk
1/4 teaspoon salt
1 tablespoon sugar (optional - if making sweet)
1/8 teaspoon allspice (optional - if making sweet)
1/8 teaspoon cinnamon (optional - if making sweet)
1/2 teaspoon vanilla (optional - if making sweet)
1/4 cup shredded cheese (optional - if making savory)


Method
1. Place butter in a 10" oven proof skillet (iron skillets work great, but the toast will stick a bit to the bottom). Place skillet in pre-heated oven 3-5 minutes or until melted.

2. Combine flour, milk, eggs, salt and any optional ingredients until smooth and well integrated.

3. Add batter to center of buttered skillet, and bake in a 400 degree oven for 20 minutes.

4. cover with topping of choice, slice, and serve.

Enjoy!!