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Dutch Baby
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Description
Easy to make and so delicious. I made these for my children when they were growing up and they are still a request when they come home to visit. TIP: Be sure to use a cast iron pan, and check the cooking time depending on your oven.
Ingredients
- 1-¼ stick Butter, Softened
- 2 cups All-purpose Flour
- 6 Tablespoons Sugar
- 1 teaspoon Vanilla
- 8 whole Large Eggs
- ½ teaspoons Kosher Salt
- 2 cups Half-and-Half
- ¼ cups Powder Sugar
- ½ cups Marinated Fruit
Preparation
Preheat oven to 375 degrees F.
Place 3/4 stick of butter into a 10-inch cast iron skillet and place in the oven for butter to melt.
Melt the remaining butter and set aside to cool slightly.
Place the flour, vanilla , sugar, salt, milk, eggs and remaining melted butter into the bowl of a food processor or blender and process for 30-60 seconds.
Carefully pour the batter into the preheated skillet.
Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown.
Sprinkle with powder sugar and/or marinated berries (recipe follows) to serve.
Marinated Berries:
1 pint berries
1/4 c sugar
1 lemon, juiced
1 T lemon zest
1 ysp vanilla
Combine all ingredients in a pan and bring to a boil.
Pour syrup into blender and pulse 2-3 times.
Pour back into pan and reheat on stove, allowing to simmer on lowest point, until ready to serve over Dutch Baby.
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2 Comments
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Lindsay on 3.7.2010
My husband and I LOVED it! I’ve tried so many recipes to find the perfect dutch baby and this is it. Make sure to have the eggs at room temperature.
B Sprout on 7.29.2009
What a luxurious dish! It’s very custard-like in the middle, and it blew up to an impressive size. It’ll feed a family by itself. We could only eat half. We ended up using only 7 eggs, and we used an immersion blender instead of a processor. We also used our standard pancake and waffle topping, which is blueberries sauteed in syrup. The results were pretty stunning. We’ll be making this for company.