This is a recipe that my kids loved on weekends or on those mornings when time was more plentiful. It makes a spectacular presentation that is even great for company breakfasts. Once the dutch baby is cooked, it can be served with fruit — fresh is better but canned with do. No fruit? Not a problem. Just sprinkle it with powered sugar and serve with lemon juice. Yummy! Be as creative as you like with the toppings.
And, best of all, it is quick and easy. You whirl up the batter in a blender, pour it into a sizzling-hot buttered skillet and bake. As the Dutch baby bakes, the sides rise above the edges of the pan, creating a golden, puffy crust with a tender, eggy middle.
- Ingredients:3 tablespoons butter (or for health reasons, I use olive oil)
3 eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
1/2 teapoon vanilla extract
Instructions:
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- Preheat oven to 400°F. Add button to a 10-inch cast iron skillet or oven-safe nonstick pan and put it .into the oven Heat for at least 5 minutes. Do not let butter burn.
- In a blender, combine the eggs, flour, milk, salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
- Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven. Remember the handle will be hot.
- Dust with confectioners’ sugar and top with berries. No berries? Confectioners’ sugar and lemon juice or maple syrup tastes great too.