Serves: 4
Total Calories: 320
Heat oven to 425°. Have a 10-inch ovenproof skillet ready. (If the handle is not ovenproof, wrap with several thicknesses of aluminum foil.)
Place eggs, milk, vanilla, and salt in a blender container. Cover and blend until foamy. Gradually blend in flour until smooth.
Place butter in skillet. Place in oven until melted, but not browned. Remove skillet from oven, tilt to coat inside of skillet with butter. Immediately pour batter evenly into skillet. Return to oven. Bake 20 to 25 minutes until edges are puffed and browned and center is soft-set.
Loosen edge with a knife. Sprinkle top with powdered sugar and nutmeg or fill with sweetened fruit or berries and top with sour cream. Cut into wedges.
This Dutch Oven Puff recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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