It's rare for me to rate a recipe with five stars, but this one deserves it because it was such a surprise. The recipe is very simple, and I made it exactly as written, baking it in a 9-inch round metal pan. I didn't expect much, and didn't know how this would turn out, but my results were almost identical to the picture on the recipe's page (a little lighter in color, since I baked it for about 35 minutes). Even then it just looked okay, but I cut out a wedge or two, poured on some real maple syrup, and the taste and "mouthfeel" were fabulous. I polished it off for three consecutive breakfasts (and the microwaved leftovers were almost as good as the freshly-baked portion was). This recipe is a real sleeper. It's not a crepe or even a pancake, being very thick. And it's eggier than those items would be, maybe like a thick soufflé. It was just great to eat, and I think I'll be making it again soon. Thanks!
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It's rare for me to rate a recipe with five stars, but this one deserves it because it was...