From Vic's Recipes

Serves 4

4 eggs
1/2 cup milk
1/2 cup all-purpose (unbleached) flour
Dash nutmeg
1/2 cup butter
1/2 cup thinly sliced filberts (hazelnuts) about 2 oz. or use walnuts, crushed
Juice of half a lemon
A tablespoon of confectioners sugar
1 pint fresh strawberries, sliced and sugared (Victoria, I never use a pint -- always a quart box)
Whipped cream/if serving dish as a dessert
Sour cream/if serving dish for a brunch with sausage, etc.

Beat eggs lightly in mixing bowl. Add milk, flour, and nutmeg, and beat by hand until blended. Batter may be a little lumpy.

Melt butter in a 10- to 12-inch skillet with heat-proof handle over medium heat until butter begins to foam. Stir in filberts.

Pour batter into hot skillet over filberts. Bake in a 425 degree oven (pre-heated) 15 to 20 minutes, or until pancake is puffed and golden brown. Sprinkle with lemon juice and return to oven for 2 to 3 minutes. Remove from oven, and sprinkle with confectioners sugar.

SERVE AT ONCE by cutting into wedges and topping with strawberries and whipped cream for dessert or sour cream for brunch.