Meet the Dutch baby, your new breakfast obsession. It’s essentially a big, sharable popover and easily skews sweet or savory. You can eat it for breakfast, at a fancy brunch, or whip one up when you’re out of dinner ideas—or groceries. You could even gussy it up for dessert with a scoop of ice cream or a dollop of whipped cream. All you need are a handful of pantry staples and a hot skillet, and in about 30 minutes (for real, no fooling) you’ll have one of the easiest and most impressive of all baked items on the table. But be warned: What was intended for four may easily get eaten by two.The PreheatMany (this cook included) are guilty of skirting the preheat and just throwing things in the oven at around 283°F. This is not the time for that. Dutch babies do best in a preheated oven and skillet. Why? Adding butter to an already hot pan creates a nonstick surface so the finished product slides out easily while the batter cooks up fast and even, with dramatic hills and valleys. Get your oven up to temp first, then put the skillet in for about 10 minutes, or 15 if the oven was close but not quite there.The PanYou’ll want to use a 10-inch oven-safe skillet. Cast iron is preferable because it gets hot and stays hot, but you can use a durable stainless steel skillet in its place. Results may vary depending on the shape of your skillet. Straighter-sided cast iron will produce bigger bubbles all the way across the center, while sloping sides encourage a more crater-like appearance. Either way, the bottom gets golden and crisp while the edges rise around a custardy middle. Don’t try a thin-skinned aluminum skillet here; the bottom will get too hot and burn the baby before it cooks through.The BlendDutch baby recipes often say to prep the batter in a blender and let it sit overnight. But who has the time? All you really need is a sturdy bowl, a decent whisk, and some focus. Then you just beat the heck out of it until there are no lumps. You’ll be done mixing before the cast iron is completely preheated so the batter will have a few minutes to rest. BUT if your blender is on the counter and you’d like to fire it up, by all means, blend to your heart’s content. And by that, I mean until smooth and lump-free.The Hot TopicThe only thing tricky about this recipe is remembering that you’re dealing with a screaming hot pan. Even seasoned chefs will use an oven mitt for this one. Keep the handle(s) covered with a towel (or oven mitt) once it comes out of the oven and warn whoever is around that this is HOT STUFF. Did we mention this is hot?The Ta-DaWhen it’s ready, the baby should be puffed and dramatic. Assembled parties may gasp. But once it’s out of the oven, it’s natural for it to deflate as it cools. So set the table while it bakes and have your cameras at the ready, this baby waits for no one. Lemon-Butter Dutch BabyHam and Cheese Dutch BabyCinnamon-Sugar Dutch BabyIngredients

Dawn Perry
Recipe by Extra Crispy

Gallery

Credit: All Photos by Teresa Sabga

Recipe Summary

cook:
20 mins
prep:
30 mins
cook:
20 mins
cook:
20 mins
total:
1 hr 30 mins
Yield:
2 to 4 servings
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Ingredients

Ingredient Checklist
Ingredients
For the skillet:
For the cinnamon sugar:

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place a 10-inch cast-iron skillet inside the oven to preheat, 5 to 10 minutes.

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  • Preheat oven to 425°F. Place a 10-inch cast-iron skillet inside the oven to preheat, 5 to 10 minutes.

  • Preheat oven to 425°F. Place a 10-inch cast-iron skillet inside the oven to preheat, 5 to 10 minutes.

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