Dutch Babies Recipe Food Network Recipe Cards

SAUSAGE-AND-MUSHROOM DUTCH BABY

Steps:

• Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until needed.
• Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with salad.

GIANT RAINBOW DUTCH BABIES

Steps:

• Preheat the oven to 450 degrees F.
• Divide the butter among four medium cast-iron skillets and place in the oven.
• In a large blender, combine the eggs, milk, flour, 2 tablespoons of the vanilla and 1/4 cup of the sugar. Blend until smooth, 30 to 60 seconds.
• Once the butter is melted and beginning to brown, carefully pull the skillets from the oven and evenly divide the batter among the skillets. Bake for 15 to 20 minutes, until bubbling and browned.
• Meanwhile, place the blackberries, raspberries and strawberries in separate saucepans. Juice 1/2 lemon into each pan. Add 1/4 cup of the sugar and 1 tablespoon vanilla to each pan. Cook over medium heat, stirring, for 8 to 10 minutes. Make sure you watch the berries so they don't burn. If you like, use a spoon or spatula to crush the raspberries and blackberries to more of a paste.
• Combine the cream, mascarpone, the remaining 1/4 cup sugar and 2 tablespoons vanilla in a stand mixer fitted with the whisk attachment. Whip for about 1 minute. Mix in food coloring until you reach the desired color.
• To assemble: Place a Dutch baby on a serving plate and spread with the blackberries. Add a second Dutch baby and the raspberries. Repeat with a third Dutch baby and the strawberries. Top with the final Dutch baby (cooled so as not to melt the topping) and spread with the whipped topping. Garnish heavily with the rainbow sprinkles and dust with confectioners' sugar.

DUTCH BABY

Steps:

• Preheat oven to 375 degrees F.
• Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
• Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

DUTCH BABY

Steps:

• Preheat oven to 425º.
• Melt butter into skillet, over low heat.
• Mix eggs, flour and milk until just blended.
• Pour batter into skillet with melted butter.
• Put skillet into oven and bake until puffy-25 minutes.

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.

MEAN'S DUTCH BABIES

Steps:

• Mix flour, salt and milk well.
• Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer.
• Melt butter in an ovenproof dish or cast iron pan in the oven.
• When butter is completely melted and pan is hot, pour in batter.
• Bake at 425 degrees Fahrenheit for 25 minutes.
• Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.

DUTCH BABY

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.

CHEF JOHN'S DUTCH BABIES

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.

CHERRY ALMOND DUTCH BABY

Steps:

• HEAT oven to 425 degrees F. Melt butter in 9-inch pie plate in the oven. Remove from oven. Brush butter over entire inside of plate.
• COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
• REDUCE heat to 350 degrees F. Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.

DUTCH DADDY

Steps:

• Place a 5-quart enameled braiser or a large cast-iron skillet in the oven and preheat to 425 degrees F.
• In a small bowl, whisk together the eggs, milk and vanilla until smooth. In a separate medium bowl, whisk together the flour, granulated sugar, salt and lemon zest. Add the wet ingredients to the dry ingredients; whisk until fully incorporated and smooth. Allow the batter to rest for 5 minutes.
• Remove the pan from the oven and add the butter, swirling until melted. Pour the batter into the center of the pan, then return to the oven. Bake until the pancake is puffed and brown around the edges and set in the center, 20 to 25 minutes.
• Remove the pan from the oven and dust the pancake with powdered sugar. (The pancake will start to collapse as soon as it's out of the oven.) Serve topped with berries and whipped cream, or simply with jam or syrup.

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:

• 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.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.
• Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.
• Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.
• Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.

DUTCH BABY

Steps:

• Preheat oven to 450 degrees.
• Place a 10-inch cast-iron skillet or ovenproof frying pan in the oven to preheat. While the pan is preheating, prepare the batter.
• In a large bowl, beat the eggs until light and frothy.
• Add the milk, flour, vanilla, cinnamon, and salt. Beat well to combine. The batter should be thin, but smooth and creamy.
• Carefully remove the hot skillet from the oven and coat it with the butter.
• Pour the prepared batter into the skillet all at once, and immediately return the skillet to the oven.
• Bake for 15-20 minutes, or until puffed and golden brown.
• Serve immediately, dusting the Dutch Baby with powdered sugar and whipped cream.
• Optional, squirt some lemon juice over the ducth baby as you eat it.

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:

• Adjust an oven rack to the middle position and heat the oven to 450. Brush the surface and sides of a 12 inch skillet with the oil. Place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes.
• Meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl. Whisk the eggs in another bowl until frothy and light, about 1 minute. Whisk the milk, butter, and vanilla into the eggs until incorporated. Whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining two-thirds milk mixture until smooth.
• Carefully pour the batter into the heated skillet and bake until the edges of the Dutch baby are deep golden brown and crisp, about 20 minutes. Transfer the skillet to a wire rack and sprinkle the Dutch baby with the lemon juice and confectioners' sugar. Cut into wedges and serve.

BLUECAKE DUTCH BABIES

Steps:

• Preheat oven to 425 and put clean dutch oven or cast iron pan into the oven to preheat with the coconut oil in it. You can also use an oven-proof pie tin or Pyrex container, if you want.
• Mix flour, splenda and salt in a food processor and add the almond milk.
• Remove lid and use a rubber spatula to push all ingredients toward the mixer blade.
• Replace cover and turn on, gradually adding the egg whites and spice(s).
• Blend for a couple minutes to whip some air into the mixture.
• Open the now preheated oven and slowly pour the mixture into the hot pan with the melted oil in it.
• Cook for 25 minutes.
• Serve with whatever you want! You can eliminate the spice and splenda for a classic cake you will add the traditional greek yogurt and huckleberries, cinnamon sugar or honey to. I've enjoyed adding black beans, corn and chili powder and serving with sour cream and grated cheese.