Recipes

2                                  large eggs

½ cup                         heavy whipping cream

Dash                          cinnamon

Dash                          nutmeg

¼ teaspoon                salt

¼ teaspoon                 pure vanilla extract

½ cup                         all purpose flour

1 tablespoon               sweet cream butter

2 cup                          whipped cream

Assorted filling

In a small bowl, whisk eggs until smooth.  Whisk in cream, salt, cinnamon, nutmeg, and flour.  Place butter in a 9-1/2 inch pie dish with a fluted rim or a 9-inch non-stick skillet with an ovenproof handle.  Place in oven for 2 minutes or until butter is melted and sizzling, but not brown.  Remove from oven and quickly tilt dish to coat bottom and halfway up sides with melted butter.  Immediately pour in batter.  Bake in a 450º oven on center rack for 15 minutes.  If bottom puffs up, prick it with a fork.  Reduce oven temperature to 350º; continue baking until golden brown with puffed sides, 8-10 minutes.  Remove dish from oven, lift out pancake bowl, and place on serving plate.

Fill the bowl with your favorite fruit medley, cobbler filling, sweet potatoes and even banana pudding.  Cut into wedges and sprinkle edges with powder sugar, top with whipped cream.