Posted by fourclankitchen on January 17, 2010
You can think of a Dutch baby as an oven baked cross between a crepe and a pancake with a soufflé like texture. It is wonderful served with lemons and powdered sugar for a special brunch. The recipe could not be simpler. Pour a batter made up of milk, eggs and flour over butter melted in a frying pan/skillet and bake for 20-25 min. The batter puffs up and makes for a very dramatic presentation as it emerges from the oven. So have your brunch eaters ready to eat when you take the Dutch baby out of the oven.
The first thing to do this to select a pan/baking dish since the measurements for the ingredients will change with the size of the pan. Use the measurement converter on the right to change to a unit of your choice. A 2-3 qt pan (10” diam, 2’ depth) is perfect for four servings. You can alter the quantities o suit your pan/dish as shown below, but the pan depth should not exceed 3″.
Dutch Baby (from The Best of Sunset, 1987).
For a 2-3 quart pan
Butter 1/4 cup
Milk and Flour 3/4 cup each
For a 3-4 quart pan
Butter 1/3 cup
Milk and Flour 1 cup each
For a 4 to 41/2 quart pan
Butter 1/2 cup
Milk and Flour 11/2 cup each.
Preheat oven to 425˚F (you can convert measurements by clicking the link on the right). Melt butter in the skillet. Working quickly, beat the eggs in the food processor for 1 min. While the motor is running, add the milk and then the flour until the flour is fully incorporated. When the butter is melted, pour the batter over the butter and return the skillet to the oven. Bake 20-25 min. till the Dutch baby is puffs up. As with popovers, don’t peek too much or the Dutch baby will collapse. Serve with lemon wedges and powdered sugar, fruit or maple syrup.
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