Dutch Baby For One Recipes

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.

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.

SAVORY DUTCH BABY FOR TWO

Steps:

• Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
• Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
• Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
• Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
• Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

DUTCH BABIES II

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.

PROSCIUTTO DUTCH BABY

Steps:

• Preheat oven to 425º. In a 10-in. cast iron skillet over medium heat, cook prosciutto until crisp, 2-3 minutes. Remove and set aside. Place skillet into oven while making batter., In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil. , Remove pancake from oven. Serve with arugula mixture and dressing.

CLASSIC DUTCH BABY

Steps:

• Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
• Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
• Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.