Preheat the oven to 400 deg F. Pour 2 tablespoons of butter into 10 inch ovenproof non-stick skillet. Brush the pan well to avoid sticking. (If you are worried about the pancake sticking, you can use a small amount of additional butter or an olive oil spray as well).

In a medium bowl, combine the milk, eggs, flour, remaining 1 tablespoon of butter and salt. Whisk constantly for 1 minute. Pour batter into the prepared skillet.

Bake in the oven for 20-25 minutes or until the pancake is a light golden brown and is puffing up the sides of the pan. Slide out of pan onto a large platter. Immediately add the sliced fruit, drizzle with chocolate sauce, and then lightly sift some powdered sugar on top, if desired.