2-3 QUART PAN:

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

3-4 QUART PAN:

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

4 - 4 1/2 QUART PAN:

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

4 1/2 - 5 QUART PAN:

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

Select the recipe proportions to fit your pan. Put butter in pan and set in a 425 degree oven. Mix batter quickly while butter melts. Put eggs in blender and blend on high for 1 minute. With blender on, gradually pour in milk, then slowly add the flour; continue blending for 30 seconds. If using a rotary beater, beat eggs until light and lemon colored; gradually beat in milk, then flour.

Remove pan from oven and pour batter into the hot butter. Return to oven and bake until puffy and well browned, 20 to 25 minutes depending on the pan size. Dust with ground nutmeg if you wish and serve with topping of your choice.

Topping Suggestions: Powdered sugar and lemon juice. Hot syrup. Fruit (fresh or frozen).