Place butter into a larger 10" ovenproof skillet. Turn on oven to 400 and heat for 3-4 minutes or until butter is melted. Swirl pan to spread butter evenly along the bottom of the pan.

In a mixing bowl, beat eggs. Add flour, milk and salt and whisk until smooth. Pour into hot skillet and bake for 20-25 minutes or until puffy and browned.

Remove from oven and pancake will quickly flatten. Top with fresh fruit and powdered sugar before serving.

Serves 4-6