Directions
- 1Place a 10–12 inch ovenproof skillet (cast iron works best) in the oven and preheat to 425°F.
- 2In a blender or bowl, combine eggs, flour, milk, sugar, vanilla, and salt.
- 3Blend or whisk until smooth and frothy — about 20–30 seconds.
- 4Let the batter rest 5–10 minutes while the oven finishes heating.
- 5Carefully remove the hot skillet from the oven.
- 6Add butter to the skillet and swirl to coat the bottom and sides; it should melt and sizzle immediately.
- 7Pour the batter into the skillet and return it to the oven.
- 8Bake for 18–22 minutes, until puffed up and golden brown at the edges.
- 9Remove from oven (it will deflate slightly).
- 10Dust with powdered sugar, and serve with lemon wedges, berries, maple syrup, or anything else desired.
Ingredients
- 3 large eggs
- 0.5 cup all-purpose flour
- 0.5 cup whole milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 0.25 tsp salt
- 2 tbsp unsalted butter
- powdered sugar
- syrup
Equipment
ovenproof skillet (10–12 inch)cast iron skilletovenblenderbowlwhisks
Tips
- Preheating the pan until it's hot is the secret to the puff.
- Be careful when eating immediately from the oven as they are very hot.
- Dutch Babies are versatile and can be made savory or sweet.
- The Dutch Baby will deflate slightly after removal from the oven, which is normal.
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