Dutch Baby
Classic, simple, delicious. Impressive to serve, it’s somewhere between a pancake and a custard. This basic recipe easily takes on savory and sweet finishing touches.
Ingredients
- 3 eggs, room temperature
- ½ C flour
- ½ C milk, room temperature
- 2 T sugar
- 2 t vanilla extract
- ¼ t kosher salt
- 3 T butter, cubed if cold
- ⅓ C in-season berries
- confectioners sugar, for dusting
Instructions
- 1 Wash And Dry The Berries: Wash and dry the berries. Slice the berries as desired and set aside.
- 2 Place A 10” Cast Iron Pan: Place a 10” cast iron pan in the middle of a cold oven. Preheat to 400 °F..
- 3 Add The Batter Ingredients To The: Add the batter ingredients to the blender. Blend on medium for 2 minutes, stopping to scrape as needed.
- 4 When The Oven Is Heated, Carefully: When the oven is heated, carefully remove the pan, add the butter and swirl until melted and the pan is coated. Pour in the batter and return to the oven.
- 5 Bake For About 20 Minutes, Until: Bake for about 20 minutes, until puffy and browned.
- 6 Remove The Dutch Baby And Scatter: Remove the dutch baby and scatter the berries. Dust with confectioners sugar.
- 7 Slice At The Table To Serve: Slice at the table to serve.
Pro Tips & Delicious Variations
- Replace the fruit with a squeeze of lemon and a drizzle of melted butter.
- Classic sauteed cinnamon-apples work well as a topping when fresh fruit is off-season..
- Make it savory by omitting the sugar and vanilla, then top with things like:
- mushrooms sauteed in butter with sage
- spinach sauteed with garlic, then topped with freshly grated parmesan cheese
- browned butter and sage, and finished with pieces of goat cheese