This recipe is based on the NYT Cooking recipe for a Dutch Baby. Dutch babies are 100% my favorite omelet and pancake hybrid ever, though I do like crèpes a lot too. This is basically a puffy crèpe, and I’m here for it. The ingredients are all typically items sitting around in my pantry and fridge too, so it’s an easy and impressive go-to breakfast.
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk (i used almond milk)
- 1 tbsp. sugar
- 1/4 tsp. nutmeg
- 1/4 tsp. vanilla extract
- 4 tbsp. butter
- Powdered sugar and jam, for topping
- Bring eggs, milk, and butter to room temperature
- Heat oven to 425 degrees with a 10-inch cast-iron skillet inside
- Combine eggs, flour, milk, sugar, nutmeg, and vanilla extract to a food processor and mix until just combined
- Once oven is heated, remove skillet and add the butter to coat the pan
- Once coated, add egg mixture to skillet
- Place skillet back in oven for 20 minutes, until puffy and beginning to turn golden brown
- Lower oven temperature to 300 degrees, and bake for about 5 minutes
- Remove and serve with powdered sugar and your favorite jam
I cut the dutch baby into fours for serving. I nearly ate it all myself, which is a bit excessive when you consider the ingredients involved. There was a good bit of butter left on the dutch baby, but as it cooled, the dutch baby soaked it right up and it was delicious.
NOTE: Bringing the ingredients to room temperature is important for the dutch baby to fluff up!
Have you ever had a dutch baby? If so, what flavor? If not, are you ready to rumble?