Oooooh! If you’ve never had Dutch baby (a gigantic sweet popover) for breakfast or dinner, you don’t know what you are missing! We just had to whip these up tonight, and they were MIGHTY tasty, especially with fried apples to top them off:) Of course, you could also top them with chevre sweetened with maple syrup…but you knew that!
Note: I have just changed this recipe to result in a more predictably successful popover-like outcome. Slight changes, but oh, the difference! Try them!
Bubbling, crisp and fluffy in the oven!
3 large eggs at room temperature (measure volume in a milliliter measuring cup!)
Exactly the same volume of whole milk as the eggs, at room temperature
Exactly the same volume of all-purpose flour as the eggs
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 stick unsalted butter, cut into small pieces
Equipment: a 10-inch cast-iron skillet
Prepare batter at least four hours ahead of the time of baking.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk and let this picture stand for 10 minutes. Then add flour and salt and continue to beat until smooth, about 1 minute more. Sieve through a semi-fine mesh sieve to eliminate any lumps. Allow batter to stand on a kitchen counter for a couple hours.
Preheat oven to 475 degrees Fahrenheit, with iron skillet in oven. Allow oven to continue to preheat at least 10 minutes past the time when the oven is ready. Quickly remove hot skillet and put it on the stove over highest heat.
Add butter to hot skillet and melt, swirling to coat. Butter will spatter. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Slide out onto a plate, cut in half for 2 servings and top with fried apples (google “fried apples” +recipe and you will get tons of recipes for that!)
This is a European pancake dinner…but it’s called Dutch baby in the US
Thank you to Epicurious for the recipe! The photos are mine:)