| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Eggs |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter; melted |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Sifted flour |
| 1/2 |
c |
Milk |
| 1/2 |
|
Lemon; juice of |
| 2 |
tb |
Butter; melted |
|
|
Powdered sugar |
| 1/2 |
c |
Almonds; toasted (optional) |
INSTRUCTIONS
Preheat oven to 450°. Paint the sides and bottom of a cold 8 inch iron
skillet with the melted butter. Place skillet in refrigerator. Beat eggs in
bowl with mixer on medium speed. Gradually add flour and salt. Add milk and
blend thoroughly. Pour the batter into the cold, buttered skillet and bake
in the preheated oven until it forms a brown crust, approximately 20
minutes. Mix the lemon juice with the remaining 2 Tablespoons of melted
butter. Pour over the cooked batter and sprinkle with powdered sugar and
toasted almonds, if desired. Yield: 4 servings.
CLAUDIA HAMMANS STALLINGS
(MRS. WALT)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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