2-3 QUART PAN:

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

3-4 QUART PAN:

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

4 TO 4 1/2 QUART PAN:

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

4 1/2 TO 5 QUART PAN:

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

Select pan, 3 inches deep. Put in butter and set in 425 degree oven. Mix batter quickly while butter melts. Put eggs in blender and whirl on high 1 minute; gradually pour in milk, then flour. Blend 30 seconds more. Pour into hot melted butter. Return to oven and bake until puffy and browned, 20-25 minutes. 3-6 servings.

TOPPINGS:

CLASSICS: sprinkle powdered sugar and lemon juice from wedges.

SYRUPS.

FRESH FRUIT.

HOT FRUIT: fresh fruit sauteed in butter and offered with yogurt or sour cream.

CANNED PIE FILLINGS: sour cream or yogurt.