Dutch Baby

DUTCH BABY is a crêpe-like oven baked pancake. Eggier then pancakes, denser then a soufflé.

You can also use a cooled Dutch Baby with a savory filling such as chicken or fruit salad. Perfect for Saturday morning breakfast or a Sunday brunch, this recipe never fails to please. Any left overs can be reheated the next day, although fresh is the best. Using cast iron gives the crust a nice texture.

           

This recipe was given to me when my kids were small by my sister in law, Anne Marie Danhoff. I usually make the largest batch in a big 12” cast iron skillet.  My brother makes Dutch baby for his girls, but they call it Spider Pancake because it "crawls" up the sides of the pan as it bakes. NO matter what you call it, it is always delicious!

Decide what size batch to make depending on the number of people to be served and the size of your pan.

DUTCH BABY

Butter                   eggs                       milk & flour

¼ cup                    3                              ¾ cup

1/3 cup                  4                              1 cup

½ cup                    5                              1 ¼ cup

½ cup                    6                              1 ½ cup

• Place butter into cast iron skillet or heavy casserole dish in 400 oven.
• While butter melts and pan heats to sizzling, place eggs in blender.
• Blend on high for 1 minute.
• Continue to blend, gradually adding flour and milk, blending an additional 30 seconds.
• Pour batter into sizzling pan and bake 20-30 minutes or until puffy and crust is lightly golden.

Serve immediately as it will “deflate” in a few minutes, or when cut.

Serve with syrup or sautéed fruit.