Homemade Dutch Baby Recipe
User Reviews
5
Homemade Dutch Baby Recipe
Description
The recipe calls for blending whole milk, eggs, melted butter, flour, salt, and vanilla extract to a smooth batter. Preheating a cast iron skillet in a hot oven ensures the butter melts quickly, creating a nonstick base. Pouring the batter into the heated skillet and baking at 400°F for about 20 minutes produces a Dutch baby that rises dramatically and browns beautifully along the edges.
The resulting dish has crisp, slightly caramelized edges and a soft, airy center with vanilla notes. Fresh berries and whipped cream add freshness and creaminess, enhancing the mild batter flavor. It is best enjoyed immediately after baking to preserve its puff and texture.
Leftovers can be stored in the refrigerator up to three days and reheated gently in the oven or microwave. Using bread flour or substituting lower-fat milk will slightly alter texture but are acceptable. The skillet will be extremely hot when removed from the oven, so caution is needed.
Ingredients
- ¾ cup milk whole
- 4 egg large
- 2 tablespoons unsalted butter melted
- 2/3 cup all-purpose flour
- ½ teaspoon salt sea salt
- 1 ½ teaspoons vanilla extract
- 2 tablespoons butter unsalted
- Whipped Cream for garnish
- Berry for garnish
Instructions
- Add the 10” cast iron skillet to an oven and preheat to 400°.
- In the meantime, add the milk, eggs, melted butter, flour, salt, and vanilla to a blender and blend on high for 20 to 30 seconds or until very smooth. Set it aside.
- Remove the skillet once it has been preheated and add in the 2 tablespoons of butter and heat until it is melted.
- Immediately pour in the batter from the blender and bake at 400° for 20 minutes or until browned, firm, and the batter has crawled up the sides of the pan.
- Remove the Dutch baby from the oven and garnish with fresh berries, whipped cream, and powdered sugar.
Notes
- This dish is intended to be eaten right after baking for best texture.
- Leftovers can be stored covered in the refrigerator up to 3 days and reheated in the oven or microwave.
- Substituting bread flour or using lower-fat milk is possible and will alter texture slightly.
- Handle the hot cast iron skillet carefully, as it will be very hot when removed from the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 198mg | 66% |
| Sodium | 424mg | 18% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 662IU | 13% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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