2 tbsp. butter
3 eggs
3/4 c. flour
3/4 c. milk
1/2 tsp. sugar
Lemon wedges
Confectioners' sugar

Preheat oven to 425 degrees. Place butter in a shallow 2 1/2 to 3 quart casserole or skillet. Set in oven for 5 minutes to melt the butter and heat the pan. Quickly beat eggs in medium bowl; beat in the flour until smooth. Gradually whisk in milk. Remove pan from oven; pour in batter and return to oven. Bake for 20 to 25 minutes or until puffed and golden brown. Serve at once with lemon wedges and confectioners' sugar. Yield 2 brunch servings or 4 dessert servings.