Dutch Baby
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ⅓ | cup |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 79 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat a large, heavy cast iron pan in the oven to 425 degrees F.
Mix eggs and flour. Beat well.
Add milk. Beat well.
Add vanilla and nutmeg. Melt butter. Remove pan from oven and pour butter in.
Pour batter in and cook for 20 to 25 minutes or until Dutch baby is brown and puffed.
Sprinkle with lemon juice and confectioners' sugar to taste and serve hot.
