Dutch Baby

This is from an Old Sunset Magazine cookbook--Favorite Recipes II. The important thing is to use a shallow container (no more than 3 inches tall). I also use a non-stick pan and that I would think is so important to getting it out of the pan. These are so good and so easy and is just the best thing in the morning.

For 2-3 qt pan:
1/4 C butter
3 eggs
3/4 C Each milk and flour

Place butter in pan and set pan in a 425 oven until butter is melted and foamy.

Meanwhile, Throw it all in the blender! Eggs first, once blended add milk with motor running, then slowly add flour. Keep the blender going for at least 30 seconds after the last of the flour.
Remove pan from oven (butter should be foamy).
Pour batter in pan and return to oven, bake for 20-25 minutes or until puffy and well browned.


My favorite way to eat this is ?
Dusting of freshly ground nutmeg, powdered sugar and a squeeze of lemon. Yum!

You could also just put fruit or syrup on it too.


Here are the proportions for other sized pans.
3-4 qt pan
1/3 C Butter
4 Eggs
1 C each flour/milk

4-4 1/2 qt pan
1/2 C
5 eggs
1 1/4 C each

4 1/2-5 qt
1/2 C
6 eggs
1 1/2 C each