(This is one of those recipes that I really don’t remember where I got it from.)
- 1 stick butter
- 8 eggs
- 2 c. milk
- 2 c. all-purpose flour
- 1/2 t. salt. optional
- 1 T. vanilla, optional
Preheat oven to 400.
Put the stick of butter in a 9×13 pan or a 12-inch castiron skillet and place it in the oven to melt while you prepare the puff.
Beat eggs, milk, flour, and salt until smooth and then another minute more, stir in the vanilla.
Remove pan from the oven and pour the mixture into the melted butter.
Bake for 20-30 minutes, until golden brown.
When you get the puff out of the oven it will be golden and puffed, lovely.
Serve immediately. If you wait it will deflate.
For a special change try making individual servings of dutch puff in oven-safe ramekins. Again this is fun for the company. You can prepare ahead of time and then pop them in the oven as each person wakes.
For Sourdough Dutch Puff:
decrease the milk to 1/3 c. and use 2 c. sourdough starter in place of the flour.
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