Crabby Baby Crab Dutch Baby Food

VAN GELDER DUTCH BABY

Steps:

• Preheat the oven to 435°.
• Put butter in oven-proof skillet, casserole or pie dish (I prefer the traditional cast iron skillet) and put it in the cold oven while it heats up so the butter can melt by the time the batter is ready to pour inches.
• In a mixing bowl or stand mixer, whisk together all batter ingredients at once. It should be about the consistency of pancake batter. If it seems thin, add a tablespoon more flour.
• If butter is melted, spread it around to coat the rim and entire inside surface.
• Carefully pour batter into hot pan.
• Bake for 18 minutes; reduce heat to 335° and bake another 8 minutes, until pancake is well-browned. Remove from oven and sprinkle with powdered/confectioners' sugar.
• Serve while still hot from the oven with fresh fruit and/or cream cheese blended with honey and cinnamon (proportions to taste). I like about 1 tablespoon honey to 2 ounces cream cheese and a generous pinch of cinnamon. Also good with just cinnamon sugar dusted on top.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

APPLE CINNAMON DUTCH BABY

Steps:

• Preheat oven to 425°F Put butter into a 3 to 4 quart frying pan and place in oven to melt.
• While butter is melting, peel and core 2 medium apples, then cut them into thin slices.
• Remove the pan from the oven and add cinnamon and sugar to the melted butter.
• Stir in the sliced apples.
• Return pan to oven for about 3 minutes.
• Put the eggs and milk into a blender and whip at high speed for 1 minute.
• Set the blender to low speed and slowly add the flour until well blended.
• Remove the pan from oven and pour egg batter over the butter and apples.
• Bake for 20-25 minutes or until the pancake is raised and golden brown.
• Cut in wedges and dust with powdered sugar.
• Serve immediately.

GERMAN PANCAKE (ALSO CALLED DUTCH BABY)

Steps:

• Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
• After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
• Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
• Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
• Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
• Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.

DUTCH BABIES

Steps:

• Heat oven to 425.
• Cut butter in half and put one pat each in two 8-inch round cake pans and put in the oven to melt- watch carefully, and take out when melted.
• Blend the eggs and milk, then slowly add flour in a blender.
• Pour half of the batter into each pan.
• Return the pans to the oven and bake for 15 minutes until they're puffed up very high and firm with golden brown edges.
• Serve by sprinkling with powdered sugar and squeezing half a lemon over each dutch baby or just maple syrup.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• 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.
• 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.

DELICOUS DUTCH BABY

Steps:

• Preheat oven to 450 degrees.
• Place butter in a 10'' round baking dish.
• Place dish in oven to melt butter.
• Place milk in blender.
• Add in flour.
• Process on blend for 30 seconds.
• Crack 2 eggs in the blender and blend until smooth.
• Remove dish from oven and pour in the mixture.
• Place back in oven immediatley for 12-15 minutes.
• Cut into wedges and serve hot.

HAM AND CHEESE SAVORY DUTCH BABY

Steps:

• Preheat the oven to 425°F Melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into a medium bowl and add the cheese and ham, folding them into the mixture. Pour into the skillet with the melted butter.
• Placee the skillet in the oven and bake until the top puffs up and is lightly golden, 20 to 25 minutes.
• Cut into six wedges and serve immediately.

SHEET PAN TACO DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Scatter the bacon in a single layer on a 13-by-18-inch rimmed baking sheet and roast until crisp, 18 to 22 minutes. Remove about 1/3 cup of the bacon and reserve for garnish.
• Combine the eggs and milk in a blender and process until smooth. Add the flour and 1/2 teaspoon salt and blend until smooth, then pour into the pan with the crisp bacon and stir to distribute evenly. Top with the canned chiles, Cheddar and Monterey Jack. Bake until puffed and golden, about 25 minutes.
• Meanwhile, heat a medium skillet over medium-high heat and add the olive oil. Saute the corn until starting to turn golden and charred, 3 to 5 minutes. Stir in the beans and chili powder and season with salt and pepper.
• Top the Dutch baby with the corn and black beans, tomatoes, scallions, cilantro, reserved bacon and Cotija. Serve with lime wedges and hot sauce.

CRABBY BABY (CRAB DUTCH BABY)

Steps:

• Preheat oven to 425°F.
• Saute mushrooms, green onions, and garlic in 1 TB of butter.
• In a bowl, mushroom mix, crab, and spinach with a pinch of salt and pepper to taste.
• Place the rest of the butter in a 8" cast iron pan. Place pan in oven to preheat.
• In a blender or food processor, blend eggs for 30 seconds.
• Add milk, flour, pinch of salt. Blend for 60 seconds.
• Remove pan from the oven, butter should be melted, pour in batter.
• Add crab mixture to pan, keeping a 3/4" away from the edge, sprinkle with parmesan cheese.
• Bake for 20 minute.