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Dutch Baby

Works best in an ovenproof glass baking dish. Ceramic is a close second.

If using a disposable aluminum baking dish, it will bend under the weight of the batter unless it's supported underneath by something rigid such as a cookie sheet.

The ideal size dish for these proportions is 9" x 13". Serve with powdered sugar and lemon, honey and lime, cut fresh fruit, butter and syrup, or pie filling.


Amount Units Ingredient
1/2 cup butter (1 stick)
5   eggs
1 1/4 cup milk
1 1/4 cup flour, all-purpose


Confectioners’ sugar for topping


lemons or limes for topping

Procedure
  1. Preheat the oven to 425F. Place a rack in the middle to upper-middle position. Be sure to allow room for the Dutch Baby to rise.
  2. Cut the butter into chunks and place in a 4-quart baking dish. Put the baking dish into the oven.
  3. As the butter heats, blend the eggs in a blender at high speed for 1 minute.
  4. Add the flour and milk and blend for another 30 seconds.
  5. When the butter is melted and very hot (starting to brown) remove the pan from the oven and pour in the batter.
  6. Return the pan to the oven and bake for 20-25 minutes until puffy and browned on the edges.
  7. Serve immediately
Adjusting for Different Sizes
Pan Size Butter Eggs Milk Flour
2 - 3 Qt 1/4 cup 3 3/4 cup 3/4 cup
3 - 4 Qt 1/3 cup 4 1 cup 1 cup
4 - 4 1/2 Qt 1/2 cup 5 1 1/4 cup 1 1/4 cup
4 1/2 - 5 Qt 1/2 cup 6 1 1/2 cup 1 1/2 cup

Source: Sunset Magazine January 1997