Yeah, I know, the internet doesn’t need another Dutch Baby recipe, but I’m doing it anyway. I like to make a Dutch Baby for Sunday brunch, usually paired with some sort of quiche. On this particular Sunday, it was served with fried apples and a bacon and leek quiche. As usual in the winter time, the chickens have slowed down on egg production. However, thanks to a goose who decided to lay eggs all winter long (this is not the norm), I’ve had no shortage of eggs, and a Dutch Baby is a good way to use up some of the glut. I’ve scaled back my recipe to serve 2-4 people, from the original recipe which was baked in my huge 12″ cast iron skillet.
3 eggs (or 1 goose egg)
1/2 cup flour
scant 1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)
1/2 cup milk
1/2 teaspoon vanilla
2 tablespoons butter
Pre-heat oven to 375°F. Whisk eggs, flour, salt, cinnamon, milk and vanilla together. Melt butter in preheated oven in an 8-9 inch cast iron skillet, taking care not to burn the butter. I’ve been told that it can also be baked in a baking dish, but I’ve never done it, so can’t vouch for results. Pour batter into the pan with the butter and return to the oven. Bake 20-25 minutes, or until it has climbed the sides of the pan and the edges are browned and crisped, and the center is no longer moist.
Fill the Dutch Baby with your filling of choice. My fried apple filling is simply sliced apples fried/softened in butter, and finished off with a couple of squeezes of fresh lemon juice, and brown sugar or maple syrup to taste.
Fillings can be sweet or savory. I’ve been thinking about trying a cream cheese filling, and I’d also like to try some sort of herbed mushroom-green onion filling. The possibilities are limitless: caramelized onions and Swiss cheese, wilted arugula and goat cheese, avocado-tomato-cilantro. I could even see going into something a little heftier and filling it with one of my favorite meat salads (think thinly sliced lamb and greens with a cumin vinaigrette), or something chili relleno or chicken enchillada-ish. Ooo-ooo!! I just thought of something else … in the spring when I go foraging …… ramps and morels!