If you've never had a Dutch Baby, you are missing out on an incredibly easy, delicious, and versatile dish. The texture is amazing, having a lightly crisp edge and a custardy center. This dish can come together in a few simple steps and is able to be created as a savory or sweet dish!
Cast Iron Skillet
1/2 cup Flour
1/2 cup whole milk
1/2 tsp kosher salt
1 tsp vanilla (optional)
pinch of cinnamon (optional)
* If you are wanting to turn this dish into a savory Dutch Baby forgo the vanilla and the cinnamon.
1. Place a 10-inch cast-iron skillet inside of the oven. Turn the oven to 475 F and allow the pan to heat up with the oven.
2. In a medium-sized mixing bowl, whisk eggs until light and fluffy. Add in the milk and vanilla and whisk to combine. Sift in flour, salt, and cinnamon and mix until combined. The batter will be thin in texture.
3. Remove skillet from oven and reduce oven heat to 425 F. Add butter to the hot skill and coat the bottom and sides of the pan with melted butter. Immediately pour the batter into the hot skillet and return it to the oven.
4. Bake until lightly browned and puffed- approximately 10-12 minutes. Remove, add toppings, and serve hot.
We chose to sprinkle ours with powdered sugar, homemade whipped cream, fresh blueberries, and a drizzle of maple syrup... which was delicious!
Our employee, Andrew, says his favorite topping is just powdered sugar with lemon zest or lemon curd which is on our list to try next!
For a savory twist, try experimenting with different fresh herbs, cheese, and meats! A delicious combo is fresh basil, cherry tomatoes, goat cheese, and thinly sliced prosciutto.