Big Dutch Babies
Source: Sunset magazine, January 1977
| Pan size |
Butter |
Eggs |
Milk & flour |
| 2-3 qt |
¼ c. |
3 |
¾ c. ea. |
| 3-4 qt |
⅓ c. |
4 |
1 c. ea. |
| 4-4½ qt |
½ c. |
5 |
1¼ c. ea. |
| 4½-5 qt |
½ c. |
6 |
1½ c. ea. |
- Put butter in pan and set into 425° oven. Mix batter while butter melts. Put eggs in blender and whir at high speed 1 minute. With motor running, add milk and then flour. Continue to whir for 30 seconds.
- Remove pan and pour batter into hot melted butter. Bake 20-25 minutes until puffy and brown.
Toppings:
- Classic: lemon wedges and powder sugar
- Syrups
- Fresh fruit
- Hot sautéed fruit / cinnamon sugar and yogurt or sour cream
