Dutch Baby with Warm Clementine Sauce

Ingredients

• 2 cups clementine sections ( 6 clementines)
• 1 teaspoon cornstarch 
• 3 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 0.3 teaspoon ground nutmeg 
• 1 tablespoon juice of lemon fresh
• 0.5 cup milk 1% low-fat
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine melted
• 0.3 cup sugar 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 42
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.
3. Remove from heat; stir in clementine sections and lemon juice. Keep warm.
4. Wrap handle of a large nonstick skillet with foil; coat pan with cooking spray.
5. 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.
6. Combine flour, salt, and nutmeg, stirring well with a whisk.
7. Add flour mixture to milk mixture, stirring with a whisk until well-blended. Stir in the butter until smooth.
8. Pour batter into prepared pan.
9. Bake at 425 for 25 minutes.
10. Remove from pan, and cut into wedges. Top with the clementine sauce.
11. Serve immediately.