I grew up calling these German Pancakes. A few years ago a friend introduced them to me as Dutch Babies...I do like her idea of baking them in several small pans rather than one large one because the best puffy parts are always on the edges of the pan, but otherwise old habits die hard and I still call them German Pancakes.
My husband had never seen them before, and once when we were engaged we were visiting my family and my mom made these. He looked at the pans and thought it must be the bottom layer of some dessert, and was surprised to see everyone start eating it plain for breakfast...but once he tried them he decided it didn't matter if they were funny looking. ☺
1/4 c butter (don't try to cheat and use some fake margarine or something--you will really taste it so you want the real stuff)
1 heaping cup flour
1 cup milk
Turn on the oven to 450 to preheat. Put the butter in a 9x13 pan (or a couple of smaller ones) and put it in the oven as it preheats. If you took the butter from the fridge, cut it into a few pieces so that it all melts evenly rather than half of it melting and then burning before the rest finishes melting.
Beat the eggs until frothy (I like to just put them in the blender). Add the flour and milk and mix. Pour the egg mixture into the pan right on top of the butter, and bake for 15 minutes.
Serve with syrup, lemon juice and powdered sugar, or fruit and cream...the same kinds of things you would use for pancakes or crepes.