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Title: Dutch Baby
Categories: Breads, Dairy
Yield: 3 Servings

3 lg Eggs
1/2 c Flour
1/2 c Milk
1 tb Sugar
1 pn Nutmeg
4 tb Unsalted butter
Syrup
Preserves
Confectioners' sugar -OR-
Cinnamon sugar

Set oven @ 425?F/218?C.

Combine eggs, flour, milk, sugar, and nutmeg in a blender jar and
blend until smooth. Batter may also be mixed by hand.

Place butter in a heavy 10" skillet or baking dish and place in the
oven. As soon as the butter has melted (watch it so it does not
burn) add the batter to the pan, return pan to the oven and bake
for 20 minutes, until the pancake is puffed and golden. Lower oven
temperature to 300?F and bake five minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped
with syrup, preserves, confectioners' sugar, or cinnamon sugar.

Recipe by Florence Fabricant

Recipe FROM: https://cooking.nytimes.com

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