For the last several years we've eaten Dutch Babies (or "puffed eggs," to sound less morbid) almost every weekend breakfast. Eric has been so scientific that he has 15 versions of the recipe carefully documented to achieve the optimal custard/crispy/fluffy combination.
These are super easy and quick to make (they take a total of about 20 minutes including cooking time) and are great for breakfast, brunch and dessert.
Enjoy!
Update: 3/2014 Embedded video blocked on YouTube.
Link here:
http://www.youtube.com/watch?v=kahJtKtqFxQ&list=TLvgFImqHpCNSqH-FLF-klxP0vLhMmqLEO
Let's blame everyone who works at YouTube ;).
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