DUTCH BABIES

DUTCH BABIES
Select the amount of ingredients and the size of your baking pan according to the following. Figure one serving for each egg used. 2 TO 3 QUART PAN: 1/4 c. butter 3 eggs 3/4 c. milk 3/4 c. flour 3 TO 4 QUART PAN: 1/3 c. butter 4 eggs 1 c. milk 1 c. flour 4 TO 4 1/2 QUART PAN: 1/2 c. butter 5 eggs 1 1/4 c. milk 1 1/4 c. flour 4 1/2 TO 5 QUART PAN: 1/2 c. butter 6 eggs 1 1/2 c. milk 1 1/2 c. flour Melt the butter in the baking pan in a 425 degree oven (400 degrees for glass pans). Toss the eggs, minus their shells, into your blender and whirl on high speed for 1 minute. Pour in milk while whirling then add the flour and blend for 30 seconds.(This can be mixed in a bowl with an egg beater, too. Just beat the eggs until they're light and lemon-colored, gradually beat in the milk and then the flour.) Pour the mix into the pan and bake 20 to 25 minutes until it's puffed up and golden brown. Serve with maple syrup or confectioners' sugar or, if you could be truly authentic, with Hollandaise sauce. cooks.com