Friday, November 6, 2015

Dutch Baby

Last Year's Post:  Sausage and Lentils
Two Years Ago:   Halibut Provencale

There are quite a few variations on the puffed German pancake theme.  I think this one - called a Dutch Baby for no apparent reason (although I'm sure that's politically incorrect on some level) - is particularly interesting because it's quite different from one you might have had in a German-themed breakfast restaurant.  Those tend to be highly puffed and very thin.  This turned out to be less puffed and even after it collapsed (yes, they all collapse) it was still a good 1/2" to 3/4" thick, at least when made in a 9" cast iron skillet.  I was doubtful when the recipe claimed it would serve four, but it was right -  the crepe (I'm going to call it a crepe rather than a pancake) was very filling.  It was rich, and tender, and tasted French which is what I say about anything that tastes really good.

You start by preheating the oven, then whizzing all the ingredients in a blender while some butter melts in the pan.  Pour in the batter and bake for 15 minutes or so.  Total time start to finish is about 30 minutes which makes this more appropriate for a weekend breakfast than during the week.  It would be great for a holiday breakfast or brunch.

I'm calling it a crepe because it tasted more like a thick crepe than a pancake to me - more eggy and less floury, almost like a custard.  Actually it's unique and unlike anything else I've had before.  The lemon sugar and toasted almonds were perfect on top - no syrup or jam needed.  Just serve some fresh fruit along side and you have an elegant and unusual breakfast or brunch.

print recipe
Dutch Baby
Serves 4 

2 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 teaspoon lemon zest
2 tablespoons sliced almonds, toasted

Combine 1 tablespoon sugar with lemon zest and set aside.

Preheat oven to 425 degrees. In a medium (9”) cast-iron or ovenproof nonstick skillet, melt butter over medium heat; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 15-20 minutes.

Sprinkle pancake with lemon sugar and almonds.  Remove from pan, slice into wedges, and serve immediately.

No comments: