The Dutch Baby

May 22, 2011 § 3 Comments

I saw this some time ago on ATK’s show and knew that I would love it. A giant popover for breakfast. Sounds perfect. And I’ll say it was pretty delicious. It’s really not sweet though, so needs fruit or whipped cream or honey or something. But it’s pretty darn good. (P.S. does this mean we’re not dieting any more?)

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2

tablespoons vegetable oil

1

cup all-purpose flour

1/4

cup cornstarch

2

teaspoons grated zest and 2 tablespoons juice from 1 lemon

1

teaspoon salt

3

large eggs

1 1/4

cups skim milk

1

tablespoon unsalted butter , melted and cooled

1

teaspoon vanilla extract

3

tablespoons confectioners’ sugar

INSTRUCTIONS

1. OIL SKILLET Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes. 


2. MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. 


3. BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack, let sit for a few minutes, and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.

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§ 3 Responses to The Dutch Baby

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