A Dutch Baby is Definitely my favorite sweet breakfast treat!! The taste and texture is somewhere between a pancake and a crepe. They are SO easy a child can make them (adult supervision needed to take it out of the oven). They are delish to eat anytime; Breakfast, dessert, or for a snack. I like to eat them with powdered sugar and a little of my favorite fancy jam. Its an impressive dish to make for teenagers after a sleepover! Em’s friends often put syrup on them and my husband David puts ice cream on sweet things so that’s his favorite way to eat them. Fresh or sautéed fruit is also delicious placed on top of the Dutch Baby. There are only a few ingredients and this can be put together in only a few minutes. This recipe serves 2 although I’ll bet I could eat a whole one myself it tastes so light.
- 10 inch metal saute’ pan*
- pot holders
- bowl for mixing
- sifter or a strainer
- 1/2 cup of milk
- 1/2 cup of all-purpose flour
- 1/4 cup white sugar
- 2 large eggs at room temperature*
- 3 Tablespoons butter
- 1 teaspoon of pure vanilla extract
- powdered sugar
- assorted jams, maple syrup and whipped cream
Preheat oven to 425 degrees Fahrenheit. Combine all the ingredients EXCEPT the butter. Whisk until smooth. A few little lumps are ok. Melt the three tablespoons of butter in the metal skillet over medium high heat, swirling the butter around the angled sides of the pan. Pour the batter into the pan and set it over the heat for one minute. DO NOT touch it for One minute.
After one minute put into the oven for 12-15 minutes (my oven cooks it in 13 minutes). It will be golden brown around the edges and SUPER puffy!take it out and take it to the table so everyone can oooh and ahhh. Sift with powdered sugar and enjoy!
*DELISH TIP 1: If you don’t have room temperature eggs. Take a small bowl and fill it with very hot water and soak the eggs for 5-10 minutes.
DELISH TIP 2: You have to use an angled sauté pan with a metal handle. It won’t rise otherwise.