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| If you're lucky enough to own a large cast iron skillet, use it for this recipe. Otherwise any casserole (2 to 2-1/2 quart size) will do the trick. |
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| ½ cup |
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Flour |
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| 3 |
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Eggs |
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| 2 tbs |
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Melted butter |
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| ½ cup |
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Milk |
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Salt |
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| 1 |
Preheat oven to 450°. |
| 2 |
Put butter in the casserole and place in oven to melt. |
| 3 |
Meanwhile, put the eggs, milk and salt in a blender. Add the flour and mix until well blended. (I use a spatula to scrape any flour that has latched on to the sides of the blender.) |
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With the motor running, add the melted butter. Then pour the mixture into the casserole and pop it in the oven for 20 minutes. |
| 5 |
Serve in wedges with butter, fresh lemon wedges, and heaps of powdered sugar. |
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| Recipe Source |
Author: Mark Taintor |
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