CLASSIC DUTCH BABY
October 2020 | The Honest Spoon
The classic Dutch Baby has quickly become a staple here at Chez Honest Spoon. It’s simple, fast, and DELICIOUS so it’s no surprise we have this simple staple on repeat!
This is the NYT Cooking recipe with little to no variation. It’s a cult classic that everyone needs to have in their arsenal. A Dutch Baby is great in its classic form. You can also sweeten it up with fresh berries or possibly even better as a savory version with Romano cheese, garlic, and fresh herbs!! I will create a couple separate posts for variations… for now, start with the classic!
Here is what you’ll need:
Blender (Hand whisking is ok too! just not as fast!)
9-10” cast iron (or oven safe skillet or pie dish)
All Purpose Unbleached Flour
3 Large Eggs
Milk
Sugar
Butter
CLASSIC DUTCH BABY
[VEGAN or GLUTEN FREE OPTION]
| Serves 2-4 |
INGREDIENTS
4 tablespoons unsalted butter (use Vegan Butter for a Vegan option)
3 large eggs, room temperature
1 tablespoon sugar
1/2 cup milk, room temperature
1/2 cup all purpose flour (OK to sub with Gluten Free Baking Flour too!)
METHOD:
Place a 9-10” cast iron skillet in the oven and preheat the oven to 425F (Yes, leave your cast iron skillet inside and allow it to preheat in the oven!).
In a blender, add the eggs, sugar, milk, and flour, Blend until smooth, about 30-60 seconds. *PRO TIP* in order to get a nicely puffed up Dutch baby, you must use room temperature ingredients. For cold eggs, place the whole egg in a cup of hot water for about 30 seconds- it will bring the egg up to room temperature. For the milk, pop it in the microwave for about 10-15 seconds.
Once the oven is preheated, carefully remove skillet from the oven and add the butter. Stir until melted (do not brown butter). Quickly add the batter to your skillet and immediately place back in the oven. Bake for 20 minutes or until golden brown.
Top with powdered sugar . You can also add fresh berries or preserves. Serve immediately.
