Pan Size Butter Eggs Milk & Flour 2 to 3 qt 1/4 cup 3 3/4 cup each 3 to 4 qt 1/3 cup 4 1 cup each 4 to 4-1/2 qt 1/2 cup 5 1 1/4 cup each 4-1/2 to 5 qt 1/2 cup 6 1 1/2 cup each Put butter in pan and set in 425 degree oven. Put eggs in blender and whirl at high speed for one minute. Gradually pour in milk, then slowly add flour. Continue whirling for 30 seconds. Pour into heated,buttered pan. Bake until puffy and well browned 20-25 minutes. Dust with cinnamon, nutmeg, powdered sugar and lemon juice. Syrups, fresh fruit, canned pie filling, sour cream, or whipped cream can also be used. MORADO@CAC.WASHINGTON.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (31%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 55.4mg||17 %|
|Sodium 42.1mg||1 %|
|Potassium 38.9mg||1 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19.5g|
|Protein 1.9g||3 %|
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Calories per serving: 121
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