Big Dutch Babies

ANNA JOHNSON

For 2 to 3 Quart Pan:
1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup flour

For 3 to 4 Quart Pan:
1/3 cup butter
4 eggs
1 cup milk
1 cup flour

For 4 to 4 1/2 Quart Pan:
1/2 cup butter
5 eggs
1 1/4 cup milk
1 1/4 cup flour

For 4 1/2 to 5 Quart Pan:
1/2 cup butter
6 eggs
1 1/2 cup milk
1 1/2 cup flour


Select the recipe proportions to fit your pan, and get out the ingredients you will need.

Put the butter in the pan and set it into a 425° oven, then mix batter quickly while butter melts. Put eggs in blender container and whirl at high speed for 1 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 with the butter melted and pout batter into the hot melted butter. Return the pan to the oven and bake until puffy and well browned, 20 to 25 minutes. Serve at once with any fruit topping, i.e. canned pie filling, hot fruit, fresh fruit. (Fresh fruit with cream or whipped cream is great.) Syrups or powdered sugar is good, too.


HAVE EVERYONE WAITING AT THE TABLE WHEN THE DUTCH BABY COMES OUT OF THE OVEN, WHILE IT IS PUFFED UP.