WARM STRAWBERRY PUFF

FOR THE BATTER:
3 large eggs, separated
2 tablespoons sugar (7/8 ounce)
1/2 cup light cream (4 ounces)
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter (1/2 ounce), melted
1/3 cup unbleached all-purpose flour (1 3/8 ounces)
FOR THE FILLING:
1 tablespoon butter (1/2 ounce)
1 tablespoon corn syrup (3/4 ounce)
1/4 cup sugar (1 3/4 ounces)
1 pint fresh strawberries (10 1/2 ounces), washed, hulled, and sliced in half
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1 tablespoon Creme Fraiche or sour cream (for topping)

Preheat the oven to 350 degrees F.

TO PREPARE THE BATTER:
Place the egg whites in a clean, grease-free bowl and whip them until frothy. Add the sugar and whip until soft peaks form. Set this mixture aside.

In a medium-sized mixing bowl, whisk together the egg yolks, sugar, and cream, then add the salt, vanilla, melted butter, and flour. Whisk until smooth.

Gently fold the egg whites into the batter. Pour it into the heated pan and swirl the pan gently. Continue to cook for 3-5 minutes until the bottom is light brown.

Place the pan in the oven and bake for 10-12 minutes, until the pancake is puffy and set.

TO PREPARE THE FILLING:
Melt the butter in a small skillet. Add the corn syrup and sugar, then bring to a boil. Add the strawberries, lemon juice, and cinnamon. Stir to coat the strawberries with the sauce, then remove the mixture from the heat.

TO SERVE:
Remove the cake from the oven and slip it onto a serving platter. Spread the strawberries over half the cake, then fold it over to cover the filling (as you'd fold an omelet). Dust the edges with powdered sugar.

Garnish with a dollop of Creme Fraiche or sour cream and serve immediately.

Servings: 2
Source: The King Arthur's Flour Baking Companion