@Real Music,
I learned about it something like 20 years ago from a friend who was SuperCook.
I don't obey the recipe in that I put everything together, though I do butter the dish. I used an oval one I had, to be sure there was plenty of room. What I worried about was if the sides of it were high enough since I hadn't made it in a long time - and yeah, they were. Now I remember from the days I made it before is that even if the bubbly part gets taller than the side of the dish, it doesn't somehow drip over - it's cooked by then. (doh!) Oh, and I made the temp 375, not much difference in timing.
I like this with powdered sugar and lemon too, but I had gone crazy and bought maple syrup fairly recently (expensive, to me).
Checked, and I see I fibbed - I had switched recipes (similar), this one from Cooks.com:
DUTCH BABIES
2-3 QUART PAN:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour
3-4 QUART PAN:
1/3 c. butter
4 eggs
1 c. milk
1 c. flour
4 TO 4 1/2 QUART PAN:
1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour
4 1/2 TO 5 QUART PAN:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour
Select pan, 3 inches deep. Put in butter and set in 425 degree oven. Mix batter quickly while butter melts. Put eggs in blender and whirl on high 1 minute; gradually pour in milk, then flour. Blend 30 seconds more. Pour into hot melted butter. Return to oven and bake until puffy and browned, 20-25 minutes. 3-6 servings.
TOPPINGS:
CLASSICS: sprinkle powdered sugar and lemon juice from wedges.
SYRUPS.
FRESH FRUIT.
HOT FRUIT: fresh fruit sauteed in butter and offered with yogurt or sour cream.
CANNED PIE FILLINGS: sour cream or yogurt.
