Thursday, January 1, 2009

Dutch Baby

Dutch Babies for breakfast! As odd as it sounds, a Dutch Baby is not a plump, sweet child from The Netherlands, but rather, a dish akin to a German Pancake (or a big pop-over, or a Yorkshire pudding... they're all similar in taste and texture). I'm not sure why I associate a Dutch Baby with the Christmas holidays - we certainly ate them throughout the year when I was growing up - but it's comfort food at its finest, and a holiday treat for me when I'm home in Utah for Christmas. At the root of it, this dish is simply a vehicle for butter consumption. Melted butter pools in the center of the dish as you pull it all puffy from the oven, and the browned butter bits make the top and edges crunchy and savory. The thought of it makes me salivate. Some people like to top their Dutch Babies with powdered sugar and lemon juice; me - I'm a purist. Just the butter, please! So, to hell with the New Year's resolutions - make this dish! You won't regret it.

Dutch Baby
Contributed by Judy Angell
  • 1/4 cup butter
  • 3 large eggs
  • 1 cup milk
  • 1 cup flour (can substitute rice flour for a gluten-free version)
Put butter into a deep 6-inch baking dish and place in a 425-degree oven. Leave in the oven until the butter melts and turns a dark brown (not quite burned, but almost). As the butter browns, put eggs into a blender and blend on high speed. Add milk. Continue to blend and slowly add flour. When butter is nice and browned, remove from oven and let stand for 2-3 minutes to come down in temperature. Pour batter into the butter, but do not mix. Return to oven and bake for 20 minutes. The Baby will puff up while cooking, but deflate as it cools.

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