Puffy maine pancake

1. Heat oven to 425º
Place eggs, flour, milk, salt and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
For each pancake, melt 1 tblsp butter in a 4-inch crepe pan or ovenproof skillet over medium high heat. Using a ladel, pour one third of the batter into the very hot pain; transfer pan to oven.
Bake until pancake is golden brown and very puffy. About 10 minutes. Dust with sugar immediately.