Spinach Filled Puff Pancake Recipe

2/3 c flour

3/4 c milk (used skim)

2 eggs (used egg beaters)

1/2 tsp salt

Filling:

2 Tbsp butter

1/4 tsp pepper

2 c sliced

1/4" fresh mushrooms

1 medium (red) onion cut into 1/2" rings

1/4 c red pepper, cut into 1/2" pieces

1 (10 ounce) pkg chopped frozen spinach, thawed and well drained

1 c shredded (extra sharp) Cheddar cheese

400 F. In a

9" glass pie plate (used my 9" cast iron skillet) melt

2 Tbsp butter in oven. In large bowl combine flour, milk, eggs and salt. Using a wire whisk beat until smooth. Pour batter into pie plate. Bake for 20 to 25 minutes or until golden brown. Meanwhile, in

10" skillet melt

2 Tbsp butter. Stir in pepper, mushrooms, onion and red pepper. Cook over medium heat, stirring occasionally, until vegetables are tender. Stir in spinach. Continue cooking until heated through. Spoon filling into center of hot pancake; sprinkle with cheese. Cut into wedges; serve immediately. Yields

6 servings.