Put the butter in a 10-inch oven proof sauté pan, and heat in the oven until the butter melts and begins to bubble. Whisk the flour, milk and eggs together until smooth. Pour the batter into the sauté pan and return to the oven for about 12 minutes, or until the batter is puffy and golden brown.

Slide the bismarck onto a serving plate. Drizzle with maple syrup, fresh berries and confectioner’s sugar.
Cut in half and serve immediately.