Dutch Baby With Warm Clementine Sauce

• 1/2 cup water
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 2 cups clementine sections (about 6 clementines)
• 1 tablespoon fresh lemon juice
• Cooking spray
• 1/2 cup 1% low-fat milk
• 3 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter or stick margarine, melted

1. Preheat oven to 425u0b0.
2. Combine the first 3 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick. Remove from heat; stir in clementine sections and lemon juice. Keep warm.
3. Wrap handle of a large nonstick skillet with foil; coat pan with cooking spray.
4. Combine the milk and eggs in a large bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and nutmeg, stirring well with a whisk. Add flour mixture to milk mixture, stirring with a whisk until well-blended. Stir in the butter until smooth. Pour batter into prepared pan.
5. Bake at 425u0b0 for 25 minutes. Remove from pan, and cut into wedges. Top with the clementine sauce. Serve immediately.

water, sugar, cornstarch, clementine sections, lemon juice, cooking spray, milk, eggs, allpurpose, salt, ground nutmeg, butter

Taken from www.myrecipes.com/recipe/dutch-baby-with-warm-clementine-sauce (may not work)