Dutch Babies
Yield
3 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
Directions
Beat the eggs.
In a pyrex pie plate put the butter and put in a 400 oven for 3 to 5 minutes to melt the butter.
To the beaten eggs add the flour, salt and milk.
Take the plate out of the oven and add the egg mixture to the hot plate. Return to oven and bake 25 minutes or until puffed up.
Remove from oven and sprinkle with powdered sugar or topping of your choice.
