I love making these fluffy, puffy bits of magic in the morning. I don’t know why I call them “Big Dutch Babies”. I found a recipe online a million years ago and don’t know anything about the possible culinary history here — or maybe I’m insulting the Dutch? Or babies? I don’t know. Anyway, this recipe is proof to me once more that the basis of civilization is egg, flour, milk, and butter.
1/3 C butter
1 C milk
1 C flour
Put your butter and nutmeg in your baking pan and set it to melt in a 450F oven while you prepare the rest of the ingredients.
This works best in a blender, but if your blender is in storage in another country and you are doing everything by hand, don’t fret. Beat those eggs by hand:
Add in your milk; then slowly add in your flour; until your batter looks about like this:
Great. By now the butter is melted, so pull the pan out of the oven, and pour the batter right in. The butter will pool up the sides and run over the top of the batter — it’s cool looking. Place the pan back in the oven for 25 minutes or until golden and puffy — like this:
I like to sprinkle my Big Baby with confectioners sugar; my kids like theirs with maple syrup; you could cover it with warmed fruit; or make it savory and add cheese or bacon or … sky’s the limit. Good mornin’!