from Sunset Magazine January 1977
Paella pan or big iron frying pan; large ceramic, glass or metal baking dish; or foil roasting pan. Pan should be shallow -- not much over 3 inches deep.
Select recipe proportions to fit pan:
| Pan size | Butter | Eggs | Milk and four |
|---|---|---|---|
| 2 - 3 qt | 1/4 cup | 3 | 3/4 cup each |
| 3 - 4 qt | 1/3 cup | 4 | 1 cup each |
| 4 - 4-1/2 qt | 1/2 cup | 5 | 1-1/4 cup each |
| 4-1/2 - 5 qt | 1/2 cup | 6 | 1-1/2 cup each |
Get ingredients ready before starting.
Put butter in pan and set into a 425 degree oven [ed: use bake mode, not convection], then mix batter quickly while butter melts.
Put eggs in blender container and whirl at high speed for one minute.
With motor running, gradually pour in milk, then slowly flower, continue whirling for 30 sec.
(With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk then flower.)
Remove pan from oven and pour batter into the hot melted butter. Return to oven and bake until puffy and well browned - 20 to 25 min. depending on the pan.
Dust with nutmeg if you wish and serve at once with any of the following toppings.
[ed: skip the nutmeg. I hate nutmeg!]
These sizes make 3 to 6 servings.
Toppings: