Turn oven to 375 degrees Put 2-3 T of real butter in a 9" pie pan or cast iron skillet. Put pan in oven for butter to melt and pan to heat. Let the butter brown a little after melting. The goal is to have a hot pan and browned butter. You will be pouring the mixture below into the hot pan. In a blender combine: 6 eggs 1/8 cup cream* (*can substitute milk for the water and cream in recipe) 1/4 cup water* 1/2 tsp. vanilla (optional) 1/4 tsp. salt 1 T. sugar OR 4 splenda packets 1/8 cup Wondra Sauce & Gravy flour (in blue can) or cake flour Mix eggs in blender on high and blend very well. Then add liquids, salt, sugar, and blend. While blending slowly add flour. Open oven and take out hot, buttery pan. Now quickly pour in egg mixture to hot pan. Put in oven and bake for 18-20 minutes. The Dutch Baby will puff up while baking and turn light golden color. Slice and serve. Traditionally eaten with butter spread on the top, lemon wedges squeezed on the slice, and powdered sugar on top of that. Can also be eaten with whipped cream on top, jams, syrups, fruit.... *****For an APPLE DUTCH BABY, finely dice about a 1/3 cup apple and put that in the pan when heating and melting/browning butter. Then, add egg mixture over the top of the browned butter and apples. This is really yummy!****** My kids love to watch this puff up in the oven. The Wondra flour makes it "puff" the highest because it's the lightest flour. The Dutch Baby does "fall" a few minutes after it is removed from the oven or when it is cut. This is normal.