Dutch Baby Basics
Scandinavia and Germany got together and had a baby and named it for Holland. If you've never tried a Dutch baby, now's the perfect time. It comes together in minutes and turns a bowl of soup into dinner. Or go sweet and whip one up for breakfast or dessert.
Yield: 3 to 4 servings
photography by Talitha Schroeder
Ingredients
4 tablespoons unsalted butter
3 large local eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
½ teaspoon salt
1 tablespoon sugar if making a sweet Dutch baby or
fresh or dried herbs if going savory (suggest dill, thyme, oregano, basil or a blend) and freshly ground black pepper
2-4 tablespoons grated cheese for savory (cheddar, asiago, parmesan, pecorino, feta or goat cheese are all good/use alone or in combination)
Directions
Preheat oven to 425℉.
While the oven is preheating, place butter in a heavy 10” or 11” skillet, preferably cast iron, and put the skillet in the oven until the butter is melted and sizzling.
Place all other ingredients (except cheese if using) in a blender jar, food processor or container for an immersion blender and blend on high speed until smooth. Alternatively, whisk eggs and milk together in a bowl and add flour and other seasonings until well combined.
Pour batter into the hot skillet (carefully) and sprinkle with grated cheese (if using).
Bake 20 minutes until puffed and golden, then turn oven down to 300℉ and bake an additional 5 minutes. Remove from oven and serve while hot with additional butter.
If you made a sweet Dutch baby, any of the following would be delicious – powdered sugar, jam or preserves, apple butter, maple syrup, honey, cinnamon sugar.
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