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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 3 |
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An oven omelet with a texture between a pancake and a souffle. Ingredients:
1/4 cup (1/2 stick) butter |
3 eggs |
1/2 cup milk or nondairy liquid (i use rice milk) |
1/4 cup gf mix (mix follows below) |
powdered sugar for dusting |
gf mix: 2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour (mix & this recipe, except sauce, developed by betty hagman - the gluten-free gourmet - buy her book!) |
sauce |
frozen berries (blue/rasp/strawberries or a mix) |
orange juice or lemon juice, less for thick sauce, more for runny sauce |
arrowroot or corn starch (mix small amt in water first) |
sweetener - sugar, maple syrup, honey or agave |
Directions:
1. Preheat oven to 425 degree F.
2. Melt butter in glass pie pan - make sure not to brown it!
3. Meanwhile, mix eggs and milk in a blender.
4. Add flour and blend again.
5. Pour into pie pan.
6. Bake 18 mins.
7. Serve with sauce, syrup, jam, or crushed fruit.
8. Dust with powdered sugar (a mini-strainer works great for this!)
9. For sauce: Mix everything together in a small sauce pan, except starch, over low heat. Feel free to add spices (e.g. mint or cinnamon as desired) at this time. While stirring, mix starch into sauce and turn heat to high for 1 minute til almost bubbling. Keep stirring, turn heat down to low and sauce will thicken.
10. Supposedly makes 4 servings, but I make this for my 2 yr and he eats 1/4th of this, and I usually can eat the rest!
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