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

• ¾ cup milk
• ½ cup unbleached all-purpose flour
• 2 large eggs
• 1 ½ tablespoons sugar
• ½ teaspoon pure vanilla extract
• 3 tablespoons unsalted butter
• 1 tablespoon confectioners' sugar
• 1 ½ 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

[Chef Mommie]

It's like french bread without the bread. I love it! I took the salt and temperature suggestions from others and used regular all purpose flour.

[GinaCucina]

lowered the oven temp as recommended and added the pinch of salt. It does need it! I only used about 1 tsp of butter and it was fine.Fresh fruit on top really makes this custardy breakfast so yummy. I've made it twice for the kids this week already. So easy and so impressive!