Vegetable Dutch Baby 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 oven to 425 degrees.
• Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
• Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
• Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

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.

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 WITH SUMMER VEGETABLES

Steps:

• 1 In a 10-inch cast-iron or ovenproof nonstick skillet over medium heat, heat 1 tablespoon of the oil until shimmering
• 2 Add the onion and cook, stirring occasionally, until softened, about 3 minutes
• 3 Add the corn, zucchini and 1/4 teaspoon of each salt and pepper, and cook until the zucchini is firm-tender, about 2 minutes
• 4 Add the tomatoes and cook until they are just warmed through, about 1 minute
• 5 Transfer the vegetables to a bowl and cover to keep them warm as you prepare the pancake, or refrigerate until needed
• 6 Position a rack in the middle of the oven and preheat to 425 degrees
• 7 In a medium bowl, whisk together the flour, the remaining 1/8 teaspoon of salt and the remaining 1/4 teaspoon of black pepper
• 8 In a large bowl, whisk together the milk and eggs until well combined
• 9 Add the flour mixture to the egg mixture and whisk to combine, then stir in the Parmesan cheese
• 10 Wipe the skillet out, then return it to medium-high heat
• 11 Once the pan is hot, add the remaining 1 tablespoon of oil, swirling to coat the skillet
• 12 Pour the batter into the skillet, then carefully transfer it to the oven
• 13 Bake for 12 to 15 minutes, or until the pancake is puffed and golden brown
• 14 Remove the skillet from the oven, top with the vegetable mixture, garnish with the basil and serve

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.

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.