Dutch Baby

I don't often make this anymore because of gluten issues, but my son does!

This is a table that gives the different proportions for various servings.

Pan                  Butter           Eggs                 Milk            Four          Salt

1 Quart             3 T                2                  1/2 cup        1/2 cup          1/8 t
2-3 Quart         1/4 cup          3                  3/4 cup        3/4 cup          1/4 t
3-4 Quart         1/3 cup          4                  1 cup           1 cup             1/4 t
4-4.5 Quart      1/2 cup          5                  1.25 cups     1.25 cups       1/2 t
4.5 - 5 Quart    1/2 cup          6                  1.5 cups       1.5 cups         1/2 t

I like to use cast iron skillets for baking them.  I use a 15" for the 6 egg version.

Melt the butter in the skillet or baking dish in the oven while it's preheating.

Meanwhile, mix the other ingredients well, but leave a few flour lumps in the batter.

When the butter is melted, add the the batter to the pan and put back in the oven.

Bake at 425* for about 20 minutes, until it is puffed and beautifully golden brown.

Additional possibilities!

After the butter has melted, I like to slice apples in on top of it in the pan and then sprinkle with cinnamon.  Let them cook for 10 minutes of so in the oven while preparing the batter and then just pour the batter over the apples and bake as usual.  It's a real treat!