I contemplated calling this post “How to Make a Dutch Baby” but I couldn’t do it without dissolving into a giggle fit. You see, when a Dutch man and a Dutch woman love each other very much….Right? I have absolutely no idea why it’s called a Dutch Baby but rest assured you’re going to love this recipe.
Disclaimer: No Dutch babies were actually harmed in the making of this Dutch Baby.
There’s nothing I love more on the weekend than keeping the cereal in the cupboard and putting a little love into breakfast. This classic Dutch Baby recipe is a favourite in our house and I love making it for two reasons. First, it’s ridiculously simple and second it’s insanely delicious.
Chances are you already have the ingredients on hand. Flour, eggs, butter, lemon, milk and powdered sugar are all you need to whip this Dutch Baby up.
The most difficult, and I use that word loosely, part of making this recipe is clarifying the butter. Trust me though, once you get the hang of it, it’s a snap. It only takes a few minutes and can be done while your Dutch Baby is doing it’s thing in the oven.
This is a great recipe to get your kids helping out with. They can easily prepare the batter and drizzle the butter, lemon and sugar once it’s baked. You’ll need to be around to remove the cast iron skillet from the oven.
Once your Dutch Baby is ready, cut into wedges and serve immediately. This version tastes like a lemon tart; light and airy. Dutch Babies are wonderfully versatile though, so using this basic recipe for the batter, you can make a savoury (add cheese and ham to batter before baking) or sweet treat (serve with a warm fruit compote) depending on your mood.
Finally, this is a wonderfully impressive recipe for guests. Serve with bacon, fresh fruit and Mimosas and et voilà, you’re the hostess with the mostess.
- 2 tablespoons butter
- 4 extra-large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 3 tablespoons butter
- Juice from one lemon
- 1/2 cup powdered sugar
- Preheat oven to 425F. Melt 2 tbsps of butter in 10-inch cast iron skillet. Put eggs, flour and milk in blender and mix until just blended, 5 to 10 seconds. You can whisk if you don't have a blender but you don't want any lumps in your batter. Pour the batter into skillet and transfer to preheated oven. Bake until top puffs and Dutch Baby is golden, around 25 minutes.
- While Dutch Baby is baking, clarify your butter. Melt 3 tbsps of butter in small saucepan over low heat. Skim off any foam from the top. Remove from heat and let rest while solids settler for 5 minutes. Pour through a fine-mesh sieve into a glass measuring cup.
- Remove Dutch Baby from oven, drizzle clarified butter over top, sprinkle lemon juice and then dust with powdered sugar using a sifter. Cut into wedges and serve immediately.