Saturday, January 30, 2010
My friend Marcy asked for the Dutch Baby recipe...again. I decided to put it on the blog so she can always find it. So here it is, Marcy.
6 Tbl flour
1 Tbl sugar
6 Tbl milk
So basically it is a ratio of 2 to 1 for eggs and the flour and milk. You can make it bigger or smaller by following the ratio. Also 3 Tbl is about 1/4 cup if making a lot. A little over or under will not matter in this recipe.
I use a large cast iron pan Aunt Suzy gave me. It was the first of many and now I have a bunch of sizes for different things. A small one is good for an individual size Dutch Baby, but this recipe is just for one big one. It will serve six wedges.
Put 3 Tbl butter in the pan and place it in an oven at 425 degrees. While it is melting put the flour, sugar, milk and eggs in a blender and mix it up. Remove the pan from the oven and swirl the butter around so it coats the bottom and up the sides of the pan. This is important or it will stick. Then pour in the egg mixture and return the pan to the oven.
Set the timer for 10 minutes, but check it now and then to see if it is starting to brown and set in the middle. It may be a little longer or shorter depending on your oven. While it is cooking, slice up the fruit of your choice. My preference is strawberries. High in vitamin C and tasty year-round. Peaches are another favorite, but only in season locally. I hate mushy or rock hard peaches.
The Dutch Baby will puff up around the edges and make a sort of bowl when it is done ( see the picture at the top). When the edges are getting rather brown, remove the pan. This is a dish that you can serve in wedges if you are having other things for breakfast, or eat the whole thing if you are hungry and this is all you're having.
Lee and I usually cut it in half and share it.
It is nice if you have a lemon to squeeze a bit over the top. Lemons get gross before I get around to using them in the winter, so I usually sprinkle some lemon juice in the little lemon shaped containers on it! The lemon juice does tend to flatten the Dutch Baby so you have to decide if presentation or taste is your priority. Add the fruit and sprinkle with powdered sugar. I also like to use a bit of syrup on the side, but it is certainly not necessary.
There you go, Marcy. Did I forget anything???