For some reason, the past few months I have been craving Dutch Babies regularly. The salty-buttery-lemony-sweet-bready taste is just so satisfying! I've made Dutch Babies for quite a few breakfasts - and a few dinners - and it always hits the spot. Since Evan and I haven't been eating much dairy, I swapped the milk for the Blue Almond Almond/Coconut Blend we drink and it turned out just fine.
For two people (8x8 pan):
about 2 1/2 Tbsp. butter
1/2 cup milk
2 1/2 eggs (I do this by scrambling three eggs and then pouring out just a little into a cup to scramble later)
1/2 cup flour
While the oven is heating to 425, put the butter in 8x8 pan and put the pan in the oven. In a blender, blend together the milk, eggs, and flour. When the butter has melted and started to brown, remove the pan from the oven and pour the blended mixture into the pan. Return to the oven and bake for around 20 minutes.
Serve with - my favorite - lemon juice and a light dusting of powdered sugar.