I’ve always wanted to make a Dutch baby and saw a post on epicurious recently. A Dutch Baby―basically a cross between a crepe and a popover. It is derived from the German pfannkuchen. It was amazingly delicious and easy to make. I’m going to make them all the time now since the ingredients are so simple and a staple in any fridge/pantry. Serve it with fresh berries or a lavish sprinkling of lemon sugar.
- 1/3 cup sugar
- 2 teaspoon grated lemon zest
- 3 large eggs at room temperature 30 minutes
- 2/3 cup whole milk at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, (4tbsp), cut into pieces
Optional accompaniment: lemon wedges
Equipment: a 10-inch cast-iron skillet
- Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl. Set aside
- Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
- Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with the lemon sugar.