dad's dutch babies

1/3 c butter
4 large eggs
1 c milk
1 c flour
2 t sugar
1 t salt

1. Preheat oven to 425°F.

2. Place butter in a 3-4 quart pan with straight sides (see notes) and set in oven.

3. While butter melts, crack eggs into blender or food processor and whirl at high speed for 1 minute. With motor running, add milk, then slowly add flour. Continue whirling for 30 seconds.

4. When the butter is fully melted, carefully pull out the pan and pour in the batter. Bake until puffy and brown, about 20-25 minutes. Serve with warm maple syrup.

Serves 2.

Dutch babies are a cross between an omelet and a popover, with a crispy topping of carmelized butter and a bready dark brown crust that rises 3-4 inches above the rest of the dish.

Dutch babies are best made in an oven-proof skillet with straight sides. For this recipe, use a 3-4 quart pan. For all other sizes, refer to the chart below:

The largest pan size will serve 3, or 2 hungry eaters.