Place eggs and egg white, flour, evaporated milk, sugar, lemon peel, vanilla extract and salt in blender; cover. Blend until smooth. Scrape down sides and blend again if needed. Let mixture sit for about 10 minutes.
Meanwhile, place a 10-inch cast iron or oven-proof skillet in oven and heat to 425° F. Remove skillet from oven with oven mitts. Add butter to skillet and swirl to coat sides of skillet. Add batter to skillet.
Bake for 15 to 20 minutes or until puffed and golden. Edges should be deep golden brown and crisp.
Slide onto serving platter or cutting board or serve in skillet if desired. Top with fresh berries; squeeze with lemon juice. Dust with powdered sugar. Cut into 8 wedges. Serve warm with syrup.
Sprinkle 1 cup of fresh berries over batter before baking.