Definitely an impressive way to whip up something easy for breakfast, or as a side to a main dish or salad. The first time I served this to Sweet Pea, around 14 months old, she took one bite and proceeded to stuff the rest of it into her mouth. As a kid, I still remember sitting on the kitchen floor watching these gems inflate in the oven. Needless to say, this recipe is fun for kids, and infants apparently.

Ingredients:
This recipe is for a 6 cup muffin tin, double if using a 12 cup one
2 eggs
1/2 cup milk
1/2 cup water
1 cup all-purpose flour
1 tea salt
1/4 cup melted butter
Optional: 1/2 cup favorite shredded cheese

Directions:
Preheat the oven to 450F (230 C)

Whisk eggs and milk together, then add salt and flour. I mix until slightly frothy on top. If you want cheesy pudding, add the cheese now too, it's quite delicious (pictured above)!

Pour melted butter into the bottom of the muffin cups, just enough to cover the bottom

Fill muffin tins about 1/2 to 3/4 full with batter

Bake for about 30 minutes, or until towering and golden.

Serve immediately because puddings deflate a bit. I usually use a knife to punch a hole in the top of each to let the steam escape.

Just like crepes, these can be eaten salty or sweet. Top with jam or powdered sugar for sweet, or butter for savory. Enjoy the doughy, eggy goodness!