A customer gave us this one -- he said it came from Irene Rouleau in the NH Sunday News, June 1, 1986.
- 1 tbsp. Crisco
- 3 eggs
- 2 cups milk
- 1 tsp. salt
- 1 quart raspberries
- 1 cup sugar
- 2 cups sifted flour
Put Crisco into a 9x13" pan. Heat in oven until Crisco is sizzling hot. In the meantime, beat eggs very well. Stir in milk, salt, and flour. This will make a very thin batter. Pour batter into sizzling hot pan. Sprinkle berries over the top and sprinkle berries with sugar. Bake in hot oven (425°) about 45 minutes. Batter will rise and then fall.
Top with whipped cream. Serves 12.
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