Saturday, December 17, 2016

Dutch Baby

   A Dutch Baby is a cross between a pancake and a crepe. It's a German pancake that can be eaten sweet or savory. I've made this topped with ricotta, mixed berries, and maple syrup- but have equally enjoyed it with sunny side eggs, and sautéed greens. An important part to making this recipe is following the step of heating your cast iron skillet before pouring the batter in; the batter should sizzle at the very touch of the skillet. 
3 large eggs
1 cup milk 
3 tbsp butter + 1 tbsp
3/4 cup all purpose flour 
2 tbsp cornstarch
kosher salt

1. Preheat oven to 450°. place your heat proof skillet in the oven (preferably cast iron). let the pan heat up in the oven until you are ready to pour the batter in. with a hand held blender, blend the large eggs on medium speed until fluffy and bubbling. continue blending while pouring in milk and 3 tablespoons butter. blend well. add flour, cornstarch, and salt. blend until combined. Remove skillet from oven and melt remaining tablespoon of butter; coat whole pan well. Instantly pour batter into the skillet and return to oven. Let pancake bake for 25-27 minutes, until puffed and browned around the edges. 
Bon Appétit!

No comments:

Post a Comment