| 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 |
ts |
Salt |
| 2 |
tb |
Butter; melted |
| 2 |
tb |
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.
MARPLE@CS.UBC.CA (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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