Tonight, I’m hosting my book club and that means making dinner for the group. That put me in mind to do a cooking post today. No, I’m not making a Dutch baby for dinner, but I suppose I could. I’m making chicken with mole sauce, but I’ll leave that recipe for another day.
Chris, my friend Kim’s husband, posted an enticing photo of their breakfast on Facebook with a link to the recipe. I had to try it! I had heard of the Dutch baby primarily on Chopped on the FoodNetwork but I had never made one. OMG, so delicious, so versatile and sooooooo easy. It’s very similar to a popover or Yorkshire pudding.
Dutch Baby Recipe
- 3 eggs
- 1/2 c. milk
- 1/2 c. flour
- 1 T. sugar
- pinch of nutmeg
- Preheat oven to 425 degrees F.
- Put 3 eggs, 1/2 cup flour, 1 tablespoon sugar, 1/2 cup milk, and pinch of nutmeg in a blender and blend till combined.
- Meanwhile, melt 4 tablespoons butter in a 10 inch oven safe pan (like a cast iron pan) or baking dish. Make sure the butter doesn’t burn.
- Once the butter melts, take the pan out and immediately pour in the batter and return to the oven.
- Cook at 425 degrees for 20 minutes, and another 5 minutes at 300 degrees.
Serve on its own or with any of the following: powdered sugar, cinnamon sugar, jam, maple syrup, honey, or whatever you like. I added fresh blueberries to mine after I poured in the batter. You can also cook up some apple, peach or banana slices with sugar to soften and caramelize them, and then add them to the pan. Or you can make a savory Dutch baby with ham, bacon, herbs etc. Because the recipe only has 1 tablespoon of butter, it isn’t sweet.
The Dutch Baby puffs up along the sides of the pan as it cooks and has somewhat crispy sides and bottom, so it has an intriguing look. It sure is light and delicious!
This recipe will serve from 2 to 4 people depending on what else you’re serving.
Have you made Dutch babies? How do you like yours?
Click here for reuse options!
Copyright 2016 Never Say Die Beauty