STRAWBERRY PUFF

• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 1/2 tsp salt
• 4 cups fresh strawberries
• 1/2 cup whipping cream
• 2 tbsp maple syrup
• 1/2 tsp cinnamon or nutmeg
• 2 tbsp butter, softened
• 2 tbsp icing sugar

In large bowl, whisk together eggs, flour, milk and salt until smooth; set aside.

Meanwhile, wash, hull and slice berries.

With mixer, whip cream until soft peaks form. Stir in maple syrup and cinnamon. Cover and refrigerate until ready to serve.

Preheat oven to 450oF

With waxed paper, spread butter evenly over bottom and side of inside of 10 - 12 inch skillet. Using oven mitts, place pan on centre rack in oven to preheat for 4 to 5 minutes.

Using oven mitts, remove pan from oven and place on stove top; pour batter into pan. Return to oven; bake for 15 minutes. Reduce heat to 350o bake for 10 minutes or until puffed, brown and crisp.

Using oven mitts, carefully remove pan from oven. Slip metal spatula under puff, gently slide from side to side to loosen bottom from skillet; slide onto platter.

Spoon berries over half of the puff, then fold other side over top. Using small sieve, dust puff with icing sugar. Slice crosswise into 4 pieces; top with whipped cream.