Dutch Baby Adapted Food
DUTCH BABY
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.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 451.7, Fat 25.7, SaturatedFat 14.6, Cholesterol 244.6, Sodium 119.1, Carbohydrate 42, Fiber 0.8, Sugar 13.8, Protein 12.7
DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
CRABBY BABY (CRAB DUTCH BABY)
Simple savory, delicious. adapted from: Crab:50 Recipes with the Sweet Taste of the Sea, by Cynthia Nims
Provided by jagret
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260.1, Fat 15.9, SaturatedFat 8.9, Cholesterol 151.7, Sodium 194.1, Carbohydrate 15.2, Fiber 0.7, Sugar 2, Protein 14
CHEF JOHN'S DUTCH BABIES
I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
- Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 16.5 g, Cholesterol 175 mg, Fat 17.1 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 235.6 mg, Sugar 4.2 g
DUTCH BABY
This is a giant, family-sized pancake, cooked in a cast iron skillet. Serve it with toppings such as cinnamon-sugar, yogurt, maple syrup, honey, or marmalade. Adapted from "The Lost Art of Real Cooking" by Ken Albala and Rosanna Nafziger.
Provided by threeovens
Categories Breakfast
Time 30m
Yield 1 pancake, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 425 degrees F.
- Melt butter in a large cast iron skillet.
- Meanwhile, in a medium bowl, whisk together eggs, flour, milk, and sugar; pour batter into skillet and place in oven.
- Bake until puffed and golden, about 20 to 25 minutes.
- Serve immediately, with toppings, if desired.
Nutrition Facts : Calories 212.9, Fat 12.1, SaturatedFat 7, Cholesterol 102.2, Sodium 124.7, Carbohydrate 21.6, Fiber 0.3, Sugar 10.8, Protein 4.7
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