You can also serve this treat with the fruits and jams of your choice –or for something completely different, omit the vanilla and try filling the baked Dutch Baby with a warm stew or chili and serving it as a savory, homey dinner.

Somewhere between an oversized popover and an oven-baked crepe, a Dutch Baby is a puffy, golden delight that will impress for breakfast and for a late night dessert.  Hot from the oven, it’s finished with a sprinkle of tart lemon juice and a dusting of confectioner’s sugar.

1 tbs cold butter
9-10 inch ovenproof skillet – cast iron works well
3 eggs
½ cup milk
½ tsp vanilla
¼ tsp salt
1 tsp sugar
½ cup flour
3 tbs melted butter
Lemon juice
Confectioner’s sugar

Place skillet with the cold butter into a cold oven and preheat to 450 degrees. Melt the 3 tbs of butter and allow to cool. Meanwhile, whisk together the eggs, milk, vanilla, salt and sugar until light and slightly foamy. Whisk in flour until smooth and lastly add the cooled, melted butter. By now, your skillet and oven should be preheated and the butter in the skillet melted.  Swirl the pan to distribute the melted butter and pour in the batter.

Bake for approximately 20 minutes or until golden and puffy. Serve immediately.

Copyright 2007.