Vegetable Dutch Baby Food

BERRY DUTCH BABY (LOW-FAT)

Steps:

• Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
• Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
• Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
• Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
• While the cake is baking, mix the cinnamon and berries in a bowl.
• Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
• Serve hot.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately.

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.

SAVORY DUTCH BABY

Steps:

• Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.

VEGETABLE OVEN PANCAKE

Steps:

• Place butter in a 9-in. pie plate; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown. , Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt. , Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately.

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.

VEGETABLE DUTCH BABY

Steps:

• Preheat oven to 425 degrees F.
• Coat a large nonstick skillet with vegetable oil spray, place over medium high heat until hot.
• Add slaw mix, onion, mushrooms, and both squashes. Saute 5 to 7 minutes or until vegs are tender. Stir frequently.
• Stir in black beans and next 5 ingredients (the seasonings). Keep warm.
• Place margarine in a 9 inch pie pan and heat in oven until melted.
• In a medium bowl, combine flour, milk, and eggs; stir well and pour into prepared pie pan. Do not stir here.
• Bake for 15 to 20 minutes or until puffed and lightly browned.
• Spoon veg mixture into shell and sprinkle with cheese. Bake 1 to 2 minuted or until cheese melts.