| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Bread | 4 | Servings |
INGREDIENTS
| 3 | Eggs, room temperature | |
| 1/2 | c | Milk |
| 1/2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 2 | T | Butter, melted |
| 2 | T | Lemon juice |
| Confectioner's sugar |
INSTRUCTIONS
This is a Sunday breakfast favourite around here! It also tastes nice with maple syrup, instead of the powdered sugar. Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets (pie or cake pans may be substituted). Beat the eggs until thoroughly mixed. Add the milk and blend well. Sift together flour and salt, and add slowly but continuously to the egg mixture, whisking as you do so. Add the melted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 minutes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioner's sugar. Serve at once while hot. [email protected] (KIRK MARPLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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