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cup hot water mixed with 1 tablespoon Better Than Bouillon® Roasted Beef Base, dissolved
1 cup hot water mixed with 1 tablespoon Better Than Bouillon® Roasted Beef Base, dissolved
tablespoons unsalted butter, melted
8 tablespoons unsalted butter, melted
cup whole milk
1 cup whole milk
4 large eggs
cups all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
Preheat oven to 400°F.
Add the milk, eggs, flour, and salt to a blender, cover and blend on high until bubbly.
Add the Roasted Beef Base broth and butter to a 13-inch x 9-inch pan. Place the pan in oven and heat for 5-10 minutes, until bubbly.
Blend the batter for 30 seconds more. Pour the batter directly into the baking dish and bake for 20 minutes.
Reduce the oven heat to 350°F and bake for 15 minutes more.
Carefully remove the baking dish from the oven and let rest for 5 minutes before cutting.
Cut into pieces and serve immediately.
Try this dish with the Red Wine Marinated Rib Roast, Slow Roasted Leg of Lamb, Smoked Prime Rib Roast, Stuffed Wild Mushroom Leg of Lamb, and/or Bacon Wrapped Beef Tenderloin. Try this dish with Better Than Bouillon Vegetarian No Beef Base or Reduced Sodium Roasted Beef Base