Dutch Baby

dutchbabyI’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.

Lemon Sugar:

  • 1/3 cup sugar
  • 2 teaspoon grated lemon zest

Dutch Baby:

  • 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

  1. Put skillet on middle rack of oven and preheat oven to 450°F.
    Stir together sugar and zest in a small bowl. Set aside
  2. 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).
  3. 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.


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