Dutch Baby
Directions
- 1Take one cup of milk and three eggs out of your fridge to get them to room temperature.
- 2Get a skillet and put it in the middle rack of your oven.
- 3Set the temperature to 425 degrees Fahrenheit.
- 4Leave the skillet in the oven to get really hot while preparing the batter.
- 5Crack three room-temperature eggs into your blender.
- 6Blend until well combined and a little frothy.
- 7Add two tablespoons of sugar to the blender.
- 8Add a pinch of salt.
- 9Add about half a teaspoon of vanilla extract.
- 10Add three-fourths of a cup of milk (whole milk is recommended, but almond or skim milk can also be used).
- 11Add three-fourths of a cup of flour.
- 12Add about half a teaspoon of lemon zest.
- 13Blend until smooth; the batter should be thin or watery.
- 14Once the batter is ready, take three tablespoons of butter and throw them in your hot skillet to melt.
- 15As soon as the butter is melted, take the skillet out of the oven.
- 16Take a basting brush or a paper towel and very carefully get the butter on the sides of the pan.
- 17Pour the batter right into the center of your pan.
- 18Put it back in your oven for 10 minutes; do not touch it during this time.
- 19After about 10 or 15 minutes, you'll notice it's all puffed up, so lower the temperature to 375 degrees Fahrenheit for another 10 minutes.
- 20The Dutch baby is done when the edges are nice and crispy, and you have a nice warm, soft middle.
- 21As it cools, it will deflate, which is normal.
- 22Top it with some maple syrup.
- 23Top it with powdered sugar.
Ingredients
- 1 cup and milk
- 3 eggs
- 2 tablespoons sugar
- 1 pinch salt
- 0.5 teaspoon vanilla extract
- 0.75 cup milk
- 0.75 cup flour
- 0.5 teaspoon lemon zest
- 3 tablespoons butter
- maple syrup
- powdered sugar
Equipment
skilletovenblenderbasting brush or paper towelladle
Tips
- Use room temperature milk and eggs.
- The batter should be thin or watery.
- Do not touch the oven while baking for the first 10 minutes.
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