Sunday mornings, especially when it's cold, I like to cook breakfast for everyone. Dutch babies are a perennial favorite, especially now that the hens are laying in earnest again.
I have a few recipes that use a lot of eggs that I call my "Infinite Egg Projects." I'm perfectly happy to make these recipes without a reminder, but writing down the steps helps me find small variations that are either easier to remember, easier to cook, use more eggs, or taste better.
This recipe is pretty much all of those. Eight eggs, 400g milk, 200g flour, 100g sugar, 1t salt, and 1 stick of butter per two Dutch Babies. Half a stick of butter each in two cast iron pans, blend all the other ingredients. Cook on the stovetop for 4-5 minutes, and then in the oven for 15-18 more. Cooking two takes about the same time as cooking one, and uses twice as many eggs, which is a feature.