DUTCH BABIES

Ingredients:

Basic recipe (pan size: ?)	3 TO 4 QUART PAN SIZE	4 TO 4 ¹⁄₂ QUART PAN SIZE	4 ¹⁄₂ TO 5 QUART PAN SIZE	Basis (ratios)
60mg (¹⁄₄ c.) butter 3 eggs 180ml (³⁄₄ c.) milk 90g (³⁄₄ c.) flour	80mg (¹⁄₃ c.) butter 4 eggs 240ml (1 c.) milk 120g (1 c.) flour	100mg (6 ²⁄₃ tbsp.) butter 5 eggs 300ml (1 ¹⁄₄ c.) milk 150mg (1 ¹⁄₄ c.) flour	120mg (¹⁄₂ c.) butter 6 eggs 360ml (1 ¹⁄₂ c.) milk 180mg (1 ¹⁄₂ c.) flour	20mg (1 ¹⁄₂ tbsp.) butter 1 egg 60ml (¹⁄₄ c.) milk 30mg (¹⁄₄ c.) flour

Directions:

Place the butter in the pan and set in a 220°C (425°F) degree oven. While the butter melts, mix the batter quickly. Put eggs in blender or food processor and whirl for 1 minute. With motor running, add milk, then flour. Remove pan from oven and pour in batter. Bake until puffy and well browned (20 to 25 minutes).

Toppings

Various topping options exist; examples:

Dust the Dutch Baby with powdered sugar or nutmeg, perhaps adding lemon juice to the former.
Dust with cinnamon sugar (my personal favorite, usually).
It may be topped with fruit or syrup or pie filling
Go savory, with small pieces of cooked sausage, and chedder and/or parmesan cheeses
Get creative, and try your own option

This recipe has been adapted from a recipe from Mary Jo Ballator (that's "mom" to me), and can be found on-line at: http://www.daveltd.com/misc/recipes/mom/dutch_babies.html.