These are lemony, delicious, cheap and easy.
Heat oven to 450. Put a cast iron skillet or heavy bottomed casserole dish in the oven to get nice and hot.
This recipe is enough for 3 people. The photo is a mini Dutch Baby I made from extra batter. You can do this in individual small casseroles if you want, or just use a cast iron skillet.
In a blender, combine 4 eggs, 3/4 cup milk, 3/4 cup sifted all purpose flour, dash of salt, a pinch of cinnamon, 1/2 tsp vanilla extract, 2 tblsp sugar, 2 tblsp melted butter. Blend for 30 seconds, (I also added 1/2 tsp baking powder so it would puff up a lot.)
The baking powder is optional if you don’t care about watching it poof up. It’ll still rise without it. But I must admit that watching these things pouf up in the oven is the perfect kind of cheap entertainment.
Heat the butter in the hot pan(s) in the oven. Once the butter is melted and the pans are nice and hot, reduce oven to 400. Carefully remove the hot dishes & swirl the melted butter in the hot skillet or casserole to coat the sides. Pour the butter into the resting batter and blend again. Now pour the batter into the hot pans. Fill the pans about 1 1/2 inches high with the batter, it should sizzle. (Heat extra casserole pans if you have leftover batter.)
Return to the oven and bake for 15 to 18 minutes until poufy and golden. Serve with powdered sugar, fruit, and a squeeze of lemon or tangerine juice. Yumm!