dutch babies

Dutch babies filled with colorful fresh berries, halved on serving plates set on a striped dish towl.

This was my father’s special-occasion brunch creation. He spent his summers on the Kitsap Peninsula (west of Seattle) next door to the Manca family, who ran a well-known Seattle restaurant. The Dutch Baby was their signature recipe. It is very similar to a popover, although quite a bit larger, and all the ingredients should be easy to find in your pantry. I still feel there is something magical about this dish, and I fondly associate it with a reason to celebrate.

Serves: 2
Cooking Time: 20 minutes


  • 2 eggs, at room temperature
  • ½ cup milk
  • Pinch of kosher salt
  • ½ cup all-purpose flour
  • 2 tablespoons melted butter, divided
  • Toppings:
  • 1 tablespoon butter
  • Fresh lemon juice
  • Fresh berries
  • Powdered sugar



Heat oven to 425°F. Butter a 10-inch skillet or Pyrex pie pan, and heat it in the oven until very hot, about 10 minutes.


In medium bowl, whisk the eggs with the milk and salt until smooth. Add the flour while continuing to whisk. Add 1 tablespoon of the melted butter and stir until smooth.


Remove the hot skillet from the oven, and coat it with the remaining melted butter. Add the prepared batter, and return the pan to the oven. Bake for about 20 minutes until puffed, crisp, and golden.


Remove the pan from the oven (if you’re using a Pyrex pan, remember to set it on a wire rack or hot pad). Dot the Dutch baby with butter and squeeze fresh lemon juice over the top.


Add some fresh berries and sprinkle with powdered sugar. Serve immediately.

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  • Reply
    Leslie Lillibridge
    February 20, 2017 at 2:42 pm

    Looks delicious!

  • Reply
    February 21, 2017 at 11:32 pm

    One of my favorite childhood memories. I did not know that a glass Pyrex glass pie pan would work also.
    Thanks for the recipe and the beautiful picture. I’ll have to make it again soon.

  • Reply
    Patti Olswang
    March 13, 2019 at 4:20 am

    Dutch Babies are my daughter’s favorite breakfast. Been making them for years. I always make a large amount cooking it in a 13 by 9 inch glass dish.
    The carrot cookies are making my mouth water. Hopefully I can make them soon.
    The antipasto rosemary sprigs are a great idea – can’t wait to try them.
    Thanks Carol

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