Dutch Babies

This Dutch baby recipe is from my great-grandmother. Warm Dutch babies are great on a cold morning — they’re light, yet very filling. I love to eat them. Serve with warm maple syrup and lemon wedges.

Dutch Babies

Krysta
This Dutch baby recipe is from my great-grandmother. Warm Dutch babies are great on a cold morning — they're light, yet very filling. I love to eat them. Serve with warm maple syrup and lemon wedges.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Dutch
Servings 2
Calories 349 kcal

Ingredients
  

  • 2 large eggs
  • ½ cup milk
  • ½ cup sifted all-purpose flour
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 2 tablespoons butter
  • 2 tablespoons confectioners’ sugar for dusting

Instructions
 

  • Gather all ingredients.
  • Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).
  • Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.
  • Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.
  • Pour batter into the skillet and return to the oven.
  • Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners’ sugar over top.
  • Enjoy!

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