Dutch Baby: Difference between revisions
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=== Notes === | === Notes === | ||
The recipe can be doubled and put into a greased | The recipe can be doubled and put into a greased 9x13 baking dish instead of a skillet. If doubling the recipe, the butter does not need to be doubled. 4 T works just fine. | ||
[[Category:Breakfast]] | [[Category:Breakfast]] | ||
Revision as of 00:04, 5 December 2014
| 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 |
Note: Need to proofread this and compare it against the recipe in the book since I entered it from memory the day after we made it.
Ingredients
- 2 eggs, room temperature
- 1/2 c milk
- 1/2 c flour
- 1/4 c sugar
- 4 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. 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 greased 9x13 baking dish instead of a skillet. If doubling the recipe, the butter does not need to be doubled. 4 T works just fine.
