Puffed Oven Pancakes

The perfect accompaniment to fresh fruit for breakfast, these "pancakes" provide a subtle but fantastic backdrop to any kind of berries, peaches, mangoes or whatever fruit you happen to have on hand. They are more like a crepe than a pancake and really require fresh fruit rather than a sauce.

Adapted from Gourmet Magazine, circa 2000.

3 cups Fresh Fruit, sliced and mixed with a little lemon juice and sugar
2 tablespoons Butter
2 large Eggs
1/2 cup All Purpose Flour
1/2 cup Whole Milk
1 teaspoon Lemon Zest
1/2 teaspoon Vanilla Extract
Confectioner's sugar, for dusting (optional)

1. Preheat oven to 475F
2. Chop fruit and mix with sugar and lemon juice
3. Put one tablespoon into each of two ~6 inch cake or pie pans, place in oven to melt
4. Wisk eggs until well mixed
5. Wisk in flour until well mixed
6. Mix in milk, zest, vanilla and salt
7. Pour half of batter into each of the two pans
8. Bake for 12 to 15 minutes until golden brown
9. Remove from pans, fill with berries and dist with confectioner's sugar