Big Dutch Baby

Of the many options we have published, this 1977 version is the simplest and most satisfying: in fact, it is baked in a paella dish. Before removing the dish from the oven, make sure that everything is ready to eat (it is quickly pumped out).
Pour the butter into a 4 1/2-to 5-quart paella pan and place on the lowest rack of the oven (remove all other racks). Preheat the oven to 425 degrees.While the butter is melting, beat the dough quickly: put the eggs in a blender or food processor and beat on high speed for 1 minute. With the engine running, gradually pour in the milk, then slowly add the flour; continue to beat for 30 seconds. (Or beat the eggs in a bowl until smooth; gradually add the milk, then the flour.)Remove the pan from the oven and pour out the batter. Return the pan to the oven and bake until the pancakes are puffy and well browned, 20 to 25 minutes, depending on the size of the pan.Sprinkle the pancakes with nutmeg, if desired, then powdered sugar. Cut into slices and serve, sprinkled with powdered sugar and lemon wedges, and drizzle with honey if desired.