Big Dutch Babies

By Shaylie

Ingredients

• 2-3 quart pan
• 1/4 cup butter
• 3 eggs
• 3/4 cup milk
• 3/4 cup flour
• 3-4 quart pan
• 1/3 cup butter
• 4 eggs
• 1 cup milk
• 1 cup flour
• 4-4 1/2 quart pan
• 1/2 cup butter
• 5 eggs
• 1 1/4 cup milk
• 1 1/4 cup flour

Preparation

Step 1

Select the recipe proportions to fit your pan. Put butter in pan and set into a 425 degree oven. Mix batter while butter melts. Put eggs in blender and whirl at high speed for one minute. With motor running, gradually pour in milk then slowly add flour. Continue whirling for 30 seconds. With a rotary beater, beat eggs until light and lemon colored. Gradually beat in milk then flour.

Remove pan from oven and pour batter into hot melted butter. Return to oven and bake until puffy and well browned, 20 to 25 minutes depending on the pan. Dust with nutmeg if you wish and serve immediately.