Having a somewhat (read: entirely) dry sense of humor, telling people I ate a dutch baby for breakfast is pure gold. It's nice that dutch babies taste good in addition to being a conversation stopper. a dutch baby's taste is perhaps best described as a cross between a pancake and a crepe. The fact they're baked adds a different, crusty taste dimension. And while my son will never like them more than pancakes (i.e., his favorite food on planet earth), dutch babies are a nice change up.
(Attribution: This is based on an Alton Brown recipe.)
Ingredients
- 6 tablespoons butter, melted and divided
- 1 cup AP flour
- 6 tablespoons sugar
- 3 tablespoons powdered sugar
- 1 teaspoon kosher salt
- 1 cup whole milk, room temperature
- 4 large eggs, room temperature
- Lemon wedges
Directions
Preheat oven to 375 degrees F.
Place 4 tablespoons of the melted butter into a seven quart enameled cast iron French oven and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor and process for 30 seconds. Carefully pour the batter into the preheated French oven. Bake on the middle rack of the oven for 35 to 40 minutes or until the edges are puffed and brown. Sprinkle with additional powdered sugar and serve with lemon wedges.
This is what you'll have when it comes out of the oven.
No comments:
Post a Comment