2 TO 3 QUART SIZE PAN:

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

3 TO 4 QUART SIZE PAN:

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

4 TO 4 1/2 QUART SIZE PAN:

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

4 1/2 TO 5 QUART SIZE PAN:

1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Preheat oven to 425 degrees. Put butter in pan; melt in oven. While butter melts, whir eggs in blender at high speed for 1 minute. With motor whirring, gradually add milk, then flour. Blend for 30 seconds. (If using rotary beater, beat eggs until lemon-colored, then add other ingredients.) Pour batter into pan. Bake until puffy and well-browned, 20 to 25 minutes. Dust with nutmeg or powdered sugar. Serve with fruit, powdered sugar, honey or syrup.