Servings 2 servings
Ingredients
- 2 Tablespoons unsalted butter
- 3 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup All-Purpose flour
- 2 teaspoons sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Powdered sugar or maple syrup, for garnishing
- Fresh berries, for garnishing
Instructions
- Preheat the oven to 400ºF.
- Place the butter in a 12" oven-proof, non-stick skillet. Place the skillet into the oven until the butter melts.
- Combine the eggs, milk, flour, sugar, vanilla and salt in a food processor or blender and blend until smooth.
- Remove the skillet from the oven and swirl the melted butter around so it evenly coats the pan.
- Pour the egg mixture into the skillet and return the skillet to the oven for 25 minutes, or until the Dutch Baby is puffed and golden brown.
- Garnish with a dusting of powdered sugar or maple syrup and top with fresh berries, if desired.
Notes
- While a cast iron skillet is ideal for achieving those crispy edges and a beautifully puffed Dutch baby, you can use any oven-safe skillet.
- If you have leftovers, store them in an airtight container in the fridge for up to two days or freeze for up to 2 months. To reheat, pop it back in the oven at 350°F for about 5-8 minutes, or until warm and crispy again.
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