Dutch Baby
By Joe
Source: Serious Eats — Carrie Vasios Mullins, Dutch Baby.
A dutch baby recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Put an oven-safe 25 cm skillet in oven on middle rack and heat to 200°C. Mix eggs, sugar, cinnamon, salt, and vanilla extract in the bowl of a food processor.
- 2
Mix. Blitz in short bursts till everything is uniformly mixed. Add flour and pulse to mix.
- 3
Bake (2). Add milk, and process for 30 seconds with motor running. Lift hot skillet out of oven plus tip in butter, swirling to coat pan till butter is melted.
- 4
Bake (3). Pour batter into pan. Bake till dough is puffed and golden, around 20 minutes.
- 5
Finish. Eat at once, with extra sugar scattered on top, and a squeeze of lemon, if wanted.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
4.8 g per serving
9.6 % of the 50 g daily maximum · 19.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 147 kcal |
| Protein | 4.2 g |
| Carbohydrate | 14.4 g |
| of which sugars | 6.1 g |
| of which free sugars | 4.8 g |
| Fat | 8.2 g |
| of which saturates | 4.5 g |
| Fibre | 0.6 g |
| Salt | 0.27 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
