Dutch Baby

sugarpea's Note:

I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 3/4 cup milk
• 1/2 cup unbleached all-purpose flour
• 2 large eggs
• 1 1/2 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter
• 1 tablespoon confectioners' sugar
• 1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)

Directions:

1. Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
2. Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
3. Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

Reviews

[Fluffkins]

Used my Pyrex pie plate and glad I did, because the tin pie plate I had in the cupboard would have been too small. Per other reviews I decided to do 425 degrees the first 15 minutes then 350 degrees the last 8-10 minutes. It worked out perfectly. I also tweaked the batter per other reviews by adding a dash of salt, 1/4 teaspoon cinnamon, and cutting down the butter to about 2 teaspoons (I eyed all of it). Made powdered sugar by simply putting some white cane sugar and tapioca starch into a mini food preocessor for about 3 minutes. Not exactly what I had in mind but this is a keeper! Thanks

[razzintaz]

I used my cast iron and it popped right out. This is a little sweet, so served with tart berries was great. I made a quick compote of marionberries and blueberries to top it. I baked at 425 for 20 minutes, perfect. This was light. Will be making this again, but for dessert instead of breakfast.

[CHEF GRPA]

What can I do to this, I like it. But I think, Yes!! I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!