Dutch Baby Recipe
Dutch Baby is such a fun and tasty dish, which can be served in dozens of ways, sweet or savory. Family style, or personal sizes. Keep it simple or get creative! It's delicious any which way you choose to make it.
Equipment
- A heavy 10" frying pan - I like to use my cast iron pan. Or use a pie or quiche dish or a casserole dish. It needs to be oven proof at high heat.
- A bowl
- A hand mixer or whisk - I used my egg beater.
- A sifter or sieve - You can use a flour sifter or a small sieve to dust the dutch baby with powder sugar.
Ingredients
If you have time, let your ingredients come to room temperature.
- 6 large eggs
- 1 cup flour
- 1 cup milk
- 1/2 tsp salt
- 5 tbsp butter
- Powdered sugar or finely ground natural cane sugar
- 1 lemon cut into wedges (optional)
- Toppings - see notes below
Instructions
- Whisk the eggs and salt, add the flour and mix until it's smooth. Add the milk and whisk till it's well combined and you have a smooth, thin batter. Let it sit at room temperature while you heat your pan.
- Place your frying pan in the oven to preheat it. Turn on the oven and set it to 450℉. Don't add the butter until the oven is fully preheated.
- Add the butter to the very hot pan in the oven.
- When the butter is completey melted and sizzling, use a thick glove, or potholder to take the pan out of the oven and place it on the stove top. Working quickly but carefully, pour the batter into the pan and immediately place it back into the oven on the middle shelf. Close the oven door and don't open it for 15-20 min. If you have a glass oven door, awesome. Be sure to watch! And get your kids to watch the dramatic show! It will puff up like a huge popover. After 20 minutes check on the color. It should have dark golden crispy edges, and a golden top. Turn off the heat and wait about 5 more minutes, then take the pan out of the oven and you'll find that your puffed pancake will deflate and settle down.
- Keep a thick oven mitt on the handle so there are no accidental burns. Now sprinkle some powdered sugar over it. Cut into wedges and serve with a lemon wedge.
Notes
This is the simplest and traditional way to serve it, but don't stop there. While it's truly delicious this way, it's so much fun to mess with it and pile on the toppings. Here are a few suggestions on how to spruce it up. It lends itself to try variations.
Serve with slices of lemon to squeeze over it!
Add a variety of berries, then sprinkle the powder sugar over it. It looks really cool that way!
Drizzle maple syrup over it.
Try a swirling of melted dark chocolate.
How about some jam!
Or honey!
Or cajeta!
Ok, now try some combinations like peanut butter and maple syrup.
Cajeta and chocolate.
Maple syrup and sour cream or just sour cream if you're not into sweets.
Blended queso fresco, or ricotta cheese with jam, fruit, cajeta, or caramel sauce.
Bananas, kiwi or pinapple pieces for a tropical topping. Pair with some greek yogurt.
How about leftover cranberry sauce from Thanksgiving!
Lemon curd!
Apple pie filling!
Now think of it as a savory lunch or dinner and top it with
Grated cheese
Sour cream and herbs
Salsa and Sour cream
Bacon and onions
Mushrooms, garlic and onions and grated cheddar
Sauteed leeks and a creamy bechamel sauce
Crumbled sausage and a cheddar cheese sauce with jalapenos
....