Ingredients
Units
Scale
Dutch Baby
- 3 large eggs
- 4 tablespoons butter
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Maple Crème Fraiche
- 1/2 cup crème fraiche
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 425°. Add butter into a 10″ cast-iron pan and place in the oven until melted as the oven preheats. I waited till the oven reached temperature and then let the butter melt for just 2-3 minutes. Be careful not to burn the butter, it simply should be hot to get the Dutch baby cooking.
- Add the eggs to a high-powered blender. Blend on medium-low speed for just about 20 seconds. Eggs should be pale in color, fluffy, and bubbly. Remember, this is going to the the volume/lift to the pancake.
- Add the rest of the ingredients to the blender. Blend only until it’s combined, about 5 seconds. Batter will be thin and bubbly.
- Pour – now that the butter is hot and ready, remove the pan from oven and immediately pour the batter into the pan. Make sure you keep an oven mitt on the handle so that you don’t burn your hand! Return the pan to the oven and cook for 20 minutes.
- Prepare the toppings. As the Dutch baby bakes, prepare your toppings. Remember any fruit works and it really is what you like and enjoy. My favorite used here is the Skillet Cinnamon Apples.
- Eat and Enjoy! Remove the Dutch baby from the oven. It will be tall and crusty around the edges. It will fall a bit, but don’t worry, that’s normal. Cut into wedges and add your toppings! I mixed 1/2 cup of crème fraiche with 1 tablespoon of maple syrup and used this as a drizzle on top.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast