dimanche, mai 07, 2006

dutch babies

Cass invited Leo and I over for breakfast with her, Josh, Geoff, and Cartwright. When we heard what she was making (Dutch babies), our curiosity got the best of us. For the record, this breakfast dish is somewhere in between a soufflé and crêpes.

3 eggs, beaten
½ cup milk
½ cup flour
½ tsp salt
2 TBSP melted butter
2 TBSP melted butter (for pan)

Using a mixer or whisk, combine all ingredients. Place in a buttered pyrex dish (8 ½ x 11 ½ for fat dutch babies; 9 x 13 for slightly thinner dutch babies). Bake at 425ºF (450ºF in metal pan) for 15 minutes. Remove and sprinkle with powdered sugar and lemon juice.
Via Cass

1 commentaire:

O a dit…

Do you think I could use lactose-free milk and Smart Balance instead of butter or would that be sacrilege?