Ingredients
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk (whole preferred)
- 1 tbsp sugar (optional for savory, skip if so)
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup butter, melted (≈3 tbsp per large skillet or 1 tsp per muffin cup)
Equipment
- Blender (recommended for smooth batter)
- Two 10-inch cast-iron skillets OR one 12-cup muffin tin
Instructions
- Preheat & Heat Pan: Preheat oven to 425°F (220°C). Place skillets or muffin tin in the oven while it heats.
- Make Batter: Blend eggs, milk, flour, sugar, salt, and vanilla until completely smooth (~30 sec).
- Prep Hot Pan: Carefully remove hot pan. Add butter to each skillet/cup, swirl to coat, let sit 1 min.
- Pour & Bake: Pour half batter into each large skillet (or ~2 tbsp per muffin cup). Place back in oven. Do NOT open the door!
- Cook: 20–25 min for skillets, 12–15 min for mini batches. Golden, puffed, and crispy edges = done.
- Serve Immediately: They’ll deflate slightly after baking. Top with powdered sugar, fruit, or savory add-ins.
💡 Pro Tips: The hot pan creates steam for that signature puff. Serve right away! Sweet: lemon + powdered sugar, berries + cream. Savory: sautéed mushrooms, spinach, or a fried egg on top.