The Jelly Pizza
your signature dish, requested by some who will always remember that morning in your kitchen.
Preheat oven to 425 degrees
2 large eggs
½ cup milk
½ cup flour
Whisk ingredients together until smooth; allow to rest for 10 minutes, otherwise the texture will be rubbery.
On medium-high burner, melt ½ stick butter until foamy [do not allow to brown], in large skillet with oven proof handle; quickly add the beaten mixture all at once to the center of the skillet, and leave for about a minute or two until the edges start to ruffle [you’ll know what I mean when you see it].
At this point, slide it gently into the hot oven for approximately 12-15 minutes until dramatically puffed into golden brown hills and valleys.
Remove from oven and place on wooden board. The handle will remain VERY HOT for a long time, and I have burned myself enough times that I slide an oven mitt over the handle and leave it there.
Immediately squeeze ½ lemon over the entire surface [hopefully you’ll have popped out the visible seeds, or just use a lime]. This will cause the whole thing to collapse. Too bad, but that’s life.
Next take no more than 1-2 tablespoons seedless red raspberry preserves and lightly spread it around the top, which will be juicy from the lemon and the butter. Dust with confectioners’ sugar and serve immediately.
Serves 2 for dessert, or 1 delighted guest for breakfast.