Time 45m Yield 2-3 serving(s) Number Of Ingredients 8 Steps:
Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready. Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan. Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners’ sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C). Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth. Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet. Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes. In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds. Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it’s hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it’s hot). Dust with confectioners’ sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
Time 20m Yield 2 Number Of Ingredients 7 Steps:
Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.) Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners’ sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
Time 55m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes. Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds. Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes. Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.
Time 30m Yield 2 to 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat. Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven. Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners’ sugar, cut in wedges, and serve hot with maple syrup.
Time 40m Yield 3 to 4 servings Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. 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, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.
Time 30m Number Of Ingredients 8 Steps:
Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt. Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.
Time 45m Yield 6 servings. Number Of Ingredients 9 Steps:
Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans. Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Mix flour, salt and milk well. Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer. Melt butter in an ovenproof dish or cast iron pan in the oven. When butter is completely melted and pan is hot, pour in batter. Bake at 425 degrees Fahrenheit for 25 minutes. Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.
More about “dutch babies recipes”
Time 25m Yield 3-4 serving(s) Number Of Ingredients 4 Steps:
Heat oven to 425. Cut butter in half and put one pat each in two 8-inch round cake pans and put in the oven to melt- watch carefully, and take out when melted. Blend the eggs and milk, then slowly add flour in a blender. Pour half of the batter into each pan. Return the pans to the oven and bake for 15 minutes until they’re puffed up very high and firm with golden brown edges. Serve by sprinkling with powdered sugar and squeezing half a lemon over each dutch baby or just maple syrup.
