Source: FOSS Cooking (community recipes)
Heat the oven to 200°C. The kropsua is a baking technique built entirely on one principle: the batter must hit a smoking-hot butter base, where rapid emulsification and evaporation drive the rise. Timing the batter pour with the butter's temperature is everything.
Whisk the flour, sugar, and salt together in a large bowl. Add the eggs and milk, then whisk until you have a smooth batter with no lumps — this takes about one minute with a hand whisk, longer if you go lazy. The batter should be the consistency of thin crêpe batter, pourable but not watery. If you use a hand mixer, keep it brief; overworking develops gluten, which will tighten the crumb and kill the open, custard-like texture you're after.
Place the butter in a 23 by 33 centimetre metal or glass baking-dish and set it in the oven. Leave it for 3–4 minutes, until the butter stops foaming and the surface shimmers — you're looking for the moment when the milk solids have just begun to turn biscuit-coloured at the edges. This is your cue to pull it out. Pour the batter directly into the hot butter (it will hiss and seethe; that's correct). Return the dish to the oven immediately.
Bake for 35–40 minutes. The kropsua will rise dramatically in the first 15 minutes, then settle slightly as it sets. It's done when the top is deep golden-brown and a skewer inserted into the thickest part comes away clean or with just a smear of batter. The edges should pull slightly away from the dish and feel set to the touch, while the centre remains tender. Don't open the oven before 30 minutes — the temperature shock collapses the structure.
Dust the surface with a pinch of ground nutmeg while still warm. Cut into squares and serve immediately with maple syrup. The kropsua begins to deflate as it cools and loses its dramatic puff; eating it hot is non-negotiable.
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