Rating: 4.5 stars
2 Ratings
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The key to the dish’s dramatic puff comes from oven spring—the jolt of heat and steam the batter gets when it’s poured into a sizzling hot pan and placed in a cranked-up oven. The butter browns instantly when it’s added to the pan, but pouring in the batter right away keeps it from burning, and the brown butter lends rich nuttiness to the batter. Make the strawberry topping first so the fruit has time to macerate and release some of its juice to form a loose sauce. The finished Dutch baby will deflate a little as it cools, though the texture remains airy and crisp outside, creamy and custardy within.

Recipe by Cooking Light March 2017


Credit: Photo by Hector Manuel Sanchez

Recipe Summary test

15 mins
35 mins
Serves 4 (serving size: 1 slice dutch baby and about 1/2 cup strawberry mixture)


Ingredient Checklist


Instructions Checklist
  • Hull and quarter strawberries; place in a medium bowl. Add sugar, 1 teaspoon lemon rind, and juice; toss.

  • Place a 10-inch cast-iron skillet in oven; preheat to 450°F.

  • Combine cornstarch, milk, flour, eggs, egg white, remaining 1 teaspoon lemon rind, and 1 tablespoon butter in a blender; blend until smooth.

  • Once oven is preheated, remove pan. Coat pan with cooking spray. Add remaining 1 1/2 tablespoons butter to pan; swirl to coat. Add batter to pan; bake at 450°F for 20 minutes or until batter is very puffed and deeply browned. Remove from oven. Top with strawberry mixture; sprinkle with nuts. Slice into quarters; serve immediately.


The Mud House, St. Louis

Nutrition Facts

256 calories; fat 12g; saturated fat 5.6g; mono fat 3.8g; poly fat 1.6g; protein 9g; carbohydrates 30g; fiber 4g; cholesterol 113mg; iron 2mg; sodium 125mg; calcium 95mg; sugars 11g; added sugar 1g.