Dutch Baby
(from Bethany’s recipe box)
Serves 4
You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a treat, serve with an assortment of berries and lightly sweetened whipped cream.
WHY THIS RECIPE WORKS:
We wanted a puffy, well-risen Dutch Baby with crisp sides and a tender bottom, but achieving that contrast did not come easily. Instead of relying on leavening agents like baking powder, we achieved a light, fluffy rise for our Dutch Baby recipe using the conversion of water to steam. We found an ordinary skillet promoted the most even rise, due to its gently sloping sides. Fats tended to make baked goods tender rather than crisp. To ensure crisper sides, we cut down on the fat by replacing whole milk with skim. For even more crispness, we replaced some of the flour with cornstarch.
http://www.americastestkitchenfeed.com/bake-it-better/2013/03/secrets-to-making-a-dutch-baby/
Source: Cook's Country February/March 2010
Categories: Eggs and Breakfast
Ingredients
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups skim milk (see note)
- 1 tablespoon unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
Directions
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OIL SKILLET Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
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MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
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BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.
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BABY STEPS – Look, Ma, no leavener! From liquid batter to puffy popover, here’s how you make a Dutch Baby. 1. The entire interior surface of the pan—including the sides—is brushed with vegetable oil. 2. To initiate the big rise, the greased pan is heated before the batter is poured in. 3. Like magic (or like a giant popover, which it resembles), the Dutch Baby balloons in the oven. 4. The Dutch Baby will deflate after it sits a few minutes. Don’t worry—it’s supposed to. Dust it with confectioners’ sugar and enjoy.