Dutch Baby with Strawberries and Pistachios
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
Gallery
Credit:
Hector Manuel Sanchez
Recipe Summary
Ingredients
Directions
Source
The Mud House, St. Louis
Nutrition Facts
Per Serving:
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.