3 eggs
1 1/4 c. milk
2/3 c. flour
1/3 c. sugar
2 tsp. vanilla
1/4 tsp. nutmeg (optional)
1 1/2 c. fresh raspberries

Beat eggs until foamy. Add milk, flour, sugar, vanilla and nutmeg. Beat until smooth. Pour batter into a 9 inch greased pan. Sprinkle raspberries on top. Bake in a 350 degree oven for 40 to 45 minutes or until knife in center comes out clean.

Let set for 15 minutes. Serve with a side bowl of softly whipped cream.