Dutch Baby: Difference between revisions
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=== Notes === | === Notes === | ||
The recipe can be doubled and put into a | The recipe can be doubled and put into a 9x13 baking dish instead of a skillet, and increase the baking to 15-17 minutes. | ||
[[Category:Breakfast]] | [[Category:Breakfast]] | ||
Revision as of 13:53, 10 November 2019
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 10-15 min |
| Source | Joy of Cooking (pg 799-800) |
| Yield / serves | 2-4 servings |
| Rating | Very good |
Ingredients
- 2 eggs, room temperature
- 1/2 c milk
- 1/2 c flour
- 1/4 c sugar
- 2 T butter
Preparation
Preheat the oven to 425°.
Whisk together the first four ingredients.
Melt the butter in a 10-inch, oven-proof skillet over medium heat (or 8x8 baking dish in the oven). Gently swirl the melted butter around the pan to coat the entire bottom and up the side.
Once the butter is hot, pour the batter into the skillet and let sit for one minute. Put the skillet into the oven and bake for 10-15 minutes until the sides are puffed up and golden brown.
Serve immediately. The sides will deflate once the skillet is removed from the stove.
Notes
The recipe can be doubled and put into a 9x13 baking dish instead of a skillet, and increase the baking to 15-17 minutes.
