Monday, June 21, 2010

Dutch Baby

One of our favorite things to order at a nearby pancake joint is the made-to-order Dutch Baby. It's this eggy, souffle-ish thing that puffs way up in the oven and then deflates. The original is my favorite, served with powdered sugar sprinkled on top and lemon wedges squeezed over the surface.

It seems really fancy, but is actually simple to make. Much simpler than even scones or muffins or pancakes.

Of course, recipes vary, but here is a simple version of a fabulous breakfast dish. Make sure to turn on the oven light so you and your kids can enjoy the view on the Smellavision.

Dutch Baby

2 large eggs
1/2 c milk
1/2 c all-purpose flour
a pinch of salt
2 TB butter
2 TB confectioners sugar
lemon wedges

1. Place a 10 inch skillet in the oven, then turn the oven on to 475 degrees.

2. In a medium bowl, whisk the eggs until they are light in color and frothy. Add the milk and mix thoroughly. Slowly whisk in the flour and the salt. Let is sit until the oven is preheated.

3. Remove the skillet and reduce the oven temp to 425 degrees. Melt the butter in the skillet, swirling to evenly coat the pan. Pour in the egg batter and return the skillet to the oven.

4. Bake for about 12 minutes until the Dutch Baby is lightly browned. It is fun to watch it puff way up in the oven.

5. Remove from the oven and using a spatula or a knife, lightly slide the Dutch Baby onto a large plate or platter. Sprinkle copiously with the confectioners sugar and serve with lemon wedges. Yum.
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