Dutch Babies Recipe Food Network

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DUTCH BABY



Dutch Baby image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
3 large eggs
3/4 cup milk
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon vanilla
Butter
1 lemon
Powdered sugar

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



Dutch Baby image

The perfect Dutch baby should be dramatically puffed with crisp edges and a thin, tender, buttery and slightly eggy bottom. A hot skillet is key to getting a good rise and cooking it long enough helps minimize how much it falls after it comes out.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 7

2/3 cup whole milk
2 large eggs, at room temperature
1 tablespoon granulated sugar
1/2 teaspoon salt
2/3 cup all-purpose flour
1 tablespoon unsalted butter, cut into pieces
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 425˚ F. Heat the milk in the microwave or in a small saucepan until warm. Pour the warm milk into a large bowl and add the eggs, granulated sugar and salt. Whisk until well combined, then add the flour and whisk until the batter is mostly smooth (a few small lumps are OK). Let stand 5 to 10 minutes, then whisk until airy and very smooth; you should see small bubbles on the surface of the batter. (You can also puree the mixture in a blender.)
  • Meanwhile, put a 10-inch ovenproof skillet in the hot oven and heat for 10 to 15 minutes. Add the butter to the skillet in the oven and heat until the butter melts and the bubbles subside (do not let the butter brown). Pour the batter into the skillet.
  • Bake until the pancake rises in a cup shape and is browned around the edges on top and lightly browned on the bottom, 15 to 20 minutes. Reduce the oven temperature to 325˚ F and continue baking until the bottom is browned and mostly dry, 5 to 10 more minutes.
  • Dust the pancake with confectioners' sugar and serve immediately.

SAUSAGE-AND-MUSHROOM DUTCH BABY



Sausage-and-Mushroom Dutch Baby image

A Dutch baby is a giant, puffy pancake that deflates within seconds of leaving the oven. Then it's usually topped with something sweet, like a fruit compote or powdered sugar. We decided to bypass the sweet for savory with a classic combo of sausage and mushrooms. Add a big green salad with a sharp vinaigrette for the perfect brunch or dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
1/2 pound breakfast sausage, casings removed and meat crumbled
1/2 pound breakfast sausage, casings removed and meat crumbled
1/2 pound white button mushrooms, stems removed and caps cut into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped shallots
1 cup grated Gruyere or Swiss cheese
Tossed green salad, for serving

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.

BACON CORNBREAD DUTCH BABY



Bacon Cornbread Dutch Baby image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 17

4 to 6 slices bacon
1/2 cup all-purpose flour (68 grams)
3 tablespoons cornmeal (25 grams)
1 teaspoon sugar
1/2 teaspoon kosher salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon smoked paprika
2/3 cup whole milk, warmed (160 milliliters)
3 eggs, room temperature
1 green onion, thinly sliced
1/2 jalapeño, thinly sliced
2 teaspoons butter (10 grams)
4 fried eggs
1 tablespoon thinly sliced green onion
1/4 cup cilantro leaves
1/4 cup extra-old Cheddar, grated, optional
Hot sauce

Steps:

  • For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
  • Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
  • When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
  • For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
  • Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

DUTCH BABY



Dutch Baby image

Provided by Ree Drummond : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 tablespoon plus 1/4 cup maple syrup
6 tablespoons salted butter
1 cup mixed berries
1/4 cup blueberry syrup
Canned whipped cream, for serving

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.

VANILLA DUTCH BABY (PUFFED PANCAKE)



Vanilla Dutch Baby (Puffed Pancake) image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting

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



Dutch Baby image

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

3/4 cup milk
1/2 cup unbleached all-purpose flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
1 tablespoon confectioners' sugar
1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)

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 BABIES II



Dutch Babies II image

I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.

Provided by barbara_hengels

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 7

2 eggs
½ cup milk
½ cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting

Steps:

  • Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
  • In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
  • Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
  • Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Nutrition Facts : Calories 349 calories, Carbohydrate 34.7 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 9.8 g, Sodium 177.6 mg, Sugar 10.7 g

DUTCH BABIES



Dutch Babies image

Make and share this Dutch Babies recipe from Food.com.

Provided by Brookes Kitchen

Categories     Breakfast

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 eggs
1/3 cup flour
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter
1 teaspoon fresh lemon juice
confectioners' sugar, to taste

Steps:

  • Break 3 eggs into a bowl or mixer. Set at low speed. When well blended, gradually add flour and salt. Continue beating until smooth. Add milk and blend.
  • Spread bottom & sides of 8" iron skillet with butter. Pour in batter and put skillet in very hot oven (425 degrees). Bake until crust is brown, about 25 minutes. The center will fall, making a pie shape. Pour into center melted butter, and a few drops lemon juice and confection sugar. Cut in pie shape servings. Serve with syrup.

Nutrition Facts : Calories 375.3, Fat 26.9, SaturatedFat 14.7, Cholesterol 333.3, Sodium 870.3, Carbohydrate 19.4, Fiber 0.6, Sugar 0.4, Protein 13.8

DUTCH BABIES



Dutch Babies image

My family loves this for breakfast. It is so fun how they puff up. This came out of a Klutz cookbook believe it or not but it is REALLY good.

Provided by kindcook

Categories     Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 4

2 ounces butter
4 eggs
1 cup milk
1 cup flour

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.

Nutrition Facts : Calories 434.6, Fat 25.1, SaturatedFat 13.7, Cholesterol 300, Sodium 270.3, Carbohydrate 36.1, Fiber 1.1, Sugar 0.4, Protein 15.5

CHEF JOHN'S DUTCH BABIES



Chef John's Dutch Babies image

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

⅔ cup milk, room temperature
½ cup packed all-purpose flour
3 large eggs, room temperature
¼ teaspoon vanilla extract
¼ teaspoon salt
3 tablespoons clarified butter
1 tablespoon butter
½ Meyer lemon, juiced
1 tablespoon confectioners' sugar, or to taste

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 BABIES



Dutch Babies image

This was served for breakfast at The Lion's Paw B & B in Seaview Washington. It's VERY good, really hit the spot. (And a delightful B & B!)

Provided by Colorado Lauralee

Categories     Breakfast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 7

1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup flour
1 cup sour cream
1/3 cup brown sugar
2 cups fresh fruit

Steps:

  • Preheat oven to 425*.
  • Put butter in oven proof 10" pan and place in preheated oven until butter melts and starts to brown, about 5 minutes.
  • Put eggs, milk and flour in blender and blend for 3 minutes.
  • Remove pan with melted butter from oven and pour batter into pan.
  • Return to oven and bake for 25 minutes.
  • Pancake will puff up and brown on the top.
  • Serve with sauteed fruit, fruit sauce, powdered sugar, or BERRIES AND CREAM .
  • For the Berries and Cream topping: Mix together the sour cream, brown sugar and fruit. This makes a very nice topping for the Dutch Babies.

Nutrition Facts : Calories 618, Fat 38.9, SaturatedFat 22.7, Cholesterol 294.4, Sodium 259.6, Carbohydrate 54.1, Fiber 0.8, Sugar 24.1, Protein 14.1

DUTCH BABIES



Dutch Babies image

My mother-in-law's recipe yields a puffy batch of these yummy pancake-like delights. You may want to top them off with fruit, jelly, syrup or powdered sugar.

Provided by Sallie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 cup whipping cream
½ cup all-purpose flour
½ teaspoon salt
9 eggs

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
  • Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 17 g, Cholesterol 561.7 mg, Fat 33.1 g, Fiber 0.4 g, Protein 15.7 g, SaturatedFat 16.4 g, Sodium 451.4 mg, Sugar 6 g

MEAN'S DUTCH BABIES



Mean's Dutch Babies image

A simple and tasty breakfast/brunch treat. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them. Either way they did it, they all agreed that the taste was great. Enjoy!

Provided by kiwidutch

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
1 tablespoon granulated sugar or 1 tablespoon honey
4 eggs
4 tablespoons unsalted butter

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 BABIES



Dutch Babies image

My Mom got this recipe from her friend Joetta. I hope Joetta doesn't mind my posting it here. These are a family favorite.

Provided by Honeyspidey

Categories     Breakfast

Time 25m

Yield 12 peices, 6 serving(s)

Number Of Ingredients 4

1/2 cup salted butter
1 cup milk
1 cup flour
6 eggs

Steps:

  • Preheat oven to 500 degrees.
  • Melt the salted butter in a 9 by 13 glass casserole as the oven preheats. Don't burn the butter!
  • Combine remaining ingredients until liquid is a uniform consistency. A blender works great.
  • Pour mixture into the casserole with melted butter.
  • When oven is properly preheated, insert dutch babies.
  • Heat for 5-6 minutes.
  • Reduce heat to 400 degrees.
  • Heat for 5-6 minutes.
  • Reduce heat to 300 degrees.
  • Heat for 5-6 minutes.
  • Slice twice lengthwise and three times otherwise.
  • Serve, sprinkle with powdered sugar or lemon juice, serve with maple syrup.
  • DO NOTE! If you have a smaller oven, you may have to extend the cooking time at 400 degrees and decrease the cooking time at 300 degrees. I have a small oven, so I have to do it this way, or else the dutch babies cave in, and look ridiculous.

Nutrition Facts : Calories 311, Fat 22, SaturatedFat 12.2, Cholesterol 257.9, Sodium 199.3, Carbohydrate 18.2, Fiber 0.6, Sugar 0.5, Protein 9.9

DUTCH BABIES



Dutch Babies image

Make and share this Dutch Babies recipe from Food.com.

Provided by ayaoconnor

Categories     Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 5

3 large eggs
1/2 cup flour
1/2 cup milk
2 tablespoons melted butter
1/2 teaspoon salt

Steps:

  • Mix eggs and flour until smooth.
  • Mix in milk in two additions, lightly beat in melted butter and salt.
  • Put a slice or two of butter in the pan and put the pan in the oven for 5 minutes.
  • Bake at 400 for 10 min; reduce heat to 350 and bake for 5 minutes.

Nutrition Facts : Calories 364.9, Fat 21.5, SaturatedFat 11.1, Cholesterol 356.3, Sodium 798.7, Carbohydrate 27.3, Fiber 0.8, Sugar 0.7, Protein 14.8

SAVORY DUTCH BABY



Savory Dutch Baby image

I know most people know Dutch Babies as a sweet breakfast food- but not in my family! Sausage and cheese make this breakfast classic more hearty.

Provided by SuperSpike

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

4 eggs
1 cup flour
1 cup milk
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 cup cheese, shredded (use a good melting type like cheddar or Jack)
1 cup cooked sausage (you can use crumbly sausage or even better, smoked sausage cut into bite sized pieces)
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Preheat oven to 425 degrees.
  • Put margarine and sausage into the baking dish and place in the oven to heat about 5 minutes before you add the batter. Keep a close eye on it because it will burn if you let it.
  • Blend eggs, milk, salt, and pepper in a blender or with a mixer. Add the flour 1/4c at a time until just incorporated evenly (don't overmix otherwise you'll activate the gluten in the flour and have a thick dutch baby rather than a fluffy one).
  • Add batter immediately after it's ready to hot baking dish.
  • Sprinkle cheese over the batter and bake for 20-25 minutes, until puffy and Golden brown.
  • Let it cool a few minutes before cutting- it will deflate during this period.
  • Enjoy!
  • Note: this is my family recipe, and it was is told to me as a ratio- 1/4 milk & flour for every egg- feel free to go up or down a size on your baking dish just adjusting according to the ratio!

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FOOD NETWORK - REE'S DUTCH BABY | FACEBOOK
Take it from The Pioneer Woman - Ree Drummond: "This thing is so much fun!" 拾拾 A new episode is coming up TODAY at 10a|9c. Get the recipe for Ree's...
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DUTCH BABIES II | RECIPE | RECIPES, BREAKFAST DISHES, FOOD
This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon. Apr 22, 2017 - I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


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