Preheat oven to 425. Add butter to a skillet on medium heat. Once butter has melted, add in sprigs of sage. Reduce heat slightly and let sage sizzle in the butter, stirring often. After a few minutes the butter will begin to brown and caramelize. Turn off heat.

Make the batter by combining eggs, flour, milk, sugar and nutmeg to a bowl. Using a hand mixer or whisk, mix the ingredients until smooth. The batter should be pretty loose.

Add cocottes to the hot oven for about 3 min. Remove and generously brush the inside with the browned butter. Add about ½ cup of batter to each cocotte. You can add a little more or less depending on how large you want your pancake to be.

Bake for about 15-18 min or until pancake is puffy and golden. Remove and dust with nutmeg or other toppings of choice. Enjoy!