“from Cook's Country Mag. Easy, yet elegant enough for company and/or brunch. Relatively low fat, uses only 1 Tbls butter, and skim milk. Low fat or regular milk can be used, but the higher the fat content, the more tender and less crispy the edges will be. Replacing some of the flour with cornstarch also promotes crispness. Puffs up big in the oven like a popover, but custardy in the middle. Serve with different berries and a light whipped cream. Use an ordinary skillet with sloping sides to get an even rise.”
READY IN:
25mins
SERVES:
4-6
YIELD:
1 Dutch Baby
UNITS:
US

Ingredients Nutrition

Directions

  1. OIL SKILLET - adjust oven rack to middle position and heat oven to 450 degrees. Brust surface and sides of large (12 in.) skillet liberally with oil. Place skillet on oven rack and heat until oil is shimmery, about 10 minutes Meanwhile --
  2. MIX BATTER - meanwhile,h 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 anbd bake until edges of Dutch Baby are deep golden brown and crisp, about 15 -20 minutes. Transfer skillet to wire rack and sprinkle with lemon juice (if desired) and confectioner's sugar. Cut into wedges. Serve, alone or with berries and whipped cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: