You wake up Sunday morning, can’t figure out what to make for a change of pace. Omelet? Been there. Pancakes? Been there too. Try a Dutch Baby. It’s a sweet omelet, its an “eggy” pancake, it’s a multi person crepe. Think of it however you want. But know this – it’s delicious, its easy, its fast, and you probably have the ingredients in your fridge. And…cast iron is the perfect cooking tool. For mine, I used a #8, 3 notch lodge. Super smooth and just the right size. The key is a super-hot pan to start and cast-iron delivers.
The recipe is simple:
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Syrup, preserves, confectioners’ sugar or cinnamon sugar
Preheat oven to 425 degrees and put the pan you are going to use in the oven while the oven heats up.
Combine eggs, flour, milk, sugar and nutmeg and blend until smooth.
Once the oven (and the pan) has reached 425, place butter in the pan and return it to the oven just until the butter is melted. Yes, it seems like a lot of butter but it’s worth it. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes (timing really depends on your oven), until the baby is puffed and golden. The edges will rise up and get a little crispy. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove the baby from oven, add your toppings of choice. Here’s where you get to be creative: Fresh fruit, powdered sugar, confectioners or cinnamon sugar, fruit preserves, maple syrup – Let your imagination lead you! But don’t wait to eat. Dutch babies are best right out of the oven.
Bring it to the table (carefully – the pan is hot). Cut into wedges (It’s going to deflate, that’s OK). and serve at once.