Time 1h10m Yield 8 Number Of Ingredients 10 Steps:
Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes. Preheat oven to 500 degrees F (260 degrees C). Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes. Sprinkle with lemon juice, top with berries, and dust with confectioner’s sugar; serve immediately with whipped cream.
Time 20m Yield 1 Omelet, 2 serving(s) Number Of Ingredients 6 Steps:
Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I’ve not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.). Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it. When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites. For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve. NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over.
