dutch babies

dutch babies, breakfast, eggs

Dutch Babies were my father’s pull out all the stops holiday special brunch creation. He had spent his summers living next door to the Manca family who ran a well-known restaurant in Seattle and this was their signature recipe. This is very similar to a popover, just in a larger pan, and all the ingredients are usually in your pantry. I don’t own a cast iron skillet, but my Pyrex pie pan works well too. Just be careful not to allow the temperature to change too quickly, like setting it in a sink of cold water just out of the oven.

Print Recipe
Serves: 2 Cooking Time: 30 minutes

Ingredients

  • 2 medium eggs
  • ½ cup flour
  • ½ teaspoon salt
  • ½ cup milk
  • 2 tablespoons butter, melted
  • Toppings
  • 2 tablespoons butter
  • fresh berries
  • lemon juice
  • powdered sugar

Instructions

1

Preheat the oven to 450° and grease an 8" cast iron skillet or Pyrex glass pie pan.

2

Whisk together eggs, flour, salt and milk.

3

Add melted butter. Pour batter into well-greased pan.

4

Bake on the bottom shelf of the oven at 450° for 20 minutes.

5

Reduce heat to 350° and cook an additional 10 minutes.

6

Remove from oven. Dot with butter and squeeze fresh lemon over the top.

7

Spread with fresh berries and sprinkle with powdered sugar. Serve warm.

Notes

Important—do open the oven door to check on the amazing climbing sides or it might fall. Use the oven light and peek through the window. It is fun to watch!

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2 Comments

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

    Looks delicious!

  • Reply
    Janis
    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.

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