We usually double this recipe and make two 9x13 pans to feed our family. A breakfast for dinner favorite!
2 to 3 tablespoons unsalted butter
4 large eggs
1/2 cup (65 grams) all-purpose flour
1/2 cup milk (ideally whole milk but most varieties will work)
1/4 teaspoon kosher salt
If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham, cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)
If sweet: powdered sugar to finish, lemon juice, syrup, fresh berries, shaved chocolate, or chocolate sauce
Heat oven to 425 degrees F. Put the 9x13 glass pan into the oven.
In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth.
When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter 2T in the hot pan and roll it around so it goes up the sides, too.
Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color.
The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even 9x13 pan.
