SERVES 2:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

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

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

SERVES 5:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Melt butter in Pyrex-type bowl (in oven) while oven preheats. Put flour and eggs in blender or food processor. Add milk and process quickly. Switch on/off several times. Pour into preheated bowl. Bake. DO NOT OPEN OVEN WHILE COOKING!! Top with syrup when serving.

NOTE: (It's a cross between French toast, pancakes and a souffle. The sides should puff really high and then will fall once it cools.)