I think I’ve been making this one since before links were invented!
The NYT version for a standard Dutch Baby (gift link) is below. I use 4 eggs instead of 3, but either quantity works. I also hand whisk (no blender), which works fine.
If making an apple Dutch baby, I like to add a little cinnamon-sugar to the egg batter (not much) and a splash of vanilla (also, not much). Both are optional, of course.
For an apple Dutch baby: In step 3, once the butter is melted (about 5 minutes in a hot oven), take it out of the oven, lay in 12-15 peeled apple slices and re-insert into the oven to bake the apples off for about 8-10 minutes until the apples are softened and the edges are starting to brown. Then, proceed as per the recipe, pouring the egg mixture into the hot pan (I like to add asprinkle with brown sugar on top), and immediately return to the oven. Bake as per the recipe.
Dutch Babies are delicious, economical, and infinitely riff-able. I hope you give it a try and enjoy it.
Crepes with house made raspberry jam, lemon, confectionery sugar.
The crepes were made with freshly milled hard red wheat from Amber Waves. I hydrated the batter overnight prior to use, as the wheat is more typically used for bread.
8 Likes
BarneyGrubble
(Aficionado of Beethoven, and Latina singers)
1095
Yum! I could eat that for breakfast every morning. My breakfast today was a couple of pieces of purchased pear and chocolate pannetone; nice, but I’m sure yours was better!
