Dutch Babies
Dutch Babies
Pan Size | Butter | Eggs | Milk | Flour |
2-3 Q. | ¼ C. | 3 | ¾ C. | ¾ C. |
3-4 Q. | 2 C. | 4 | 1 C. | 1 C. |
4-4¼ Q. | ½ C. | 5 | 1¼ C. | 1¼ C. |
4½-5 Q. | ½ C. | 6 | 1½ C. | 1½ C. |
Preheat oven to 425˚. Melt butter and put it in your pan. I use a cast iron skillet and melt the butter directly in the pan. Mix eggs and milk in a blender and gradually add flour while the motor is running. Pour batter into pan. Bake until puffy and browned; 20-25 minutes. Dust with ground nutmeg, if you wish, and serve at once with a topping.
Toppings:
Sweetened berries with sour cream (whipped cream is good, too)
Sauteed apples with sour cream
