Great for Sunday Breakfast.

FOR 2 TO 3 QUART PAN:

1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

FOR 3 TO 4 QUART PAN:

1/3 c. butter
4 eggs
1 c. milk
1 c. flour

FOR 4 TO 4 1/2 QUART PAN:

1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

FOR 4 1/2 TO 5 QUART PAN:

1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. 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 degree oven after first dusting the pan with nutmeg, 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 pour 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. (Best - fresh strawberries then topped with whipped cream.) Syrups or powdered sugar is good, too.

A tip: Have everyone waiting at the table when the Dutch Baby comes out of the oven, while it is puffed up. Also I use cast iron skillet for the cooking.