Fruited Dutch Baby Recipes

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

FRUITED DUTCH BABY

Steps:

• Place butter in a 9-in. pie plate. Place in a 400° oven for 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, sugar and salt. Stir in eggs and milk until smooth. Pour into prepared pie plate. Bake for 15-20 minutes or until golden brown. , In a large bowl, combine strawberries and bananas. Using a slotted spoon, place fruit in center of pancake. Top with whipped cream if desired. Sprinkle with coconut. Serve immediately.

BONNIE'S DUTCH BABY WITH FRESH FRUIT

Steps:

• 1. PREHEAT OVEN Preheat the oven to 425 degrees. Place 3 tablespoons of butter in the 10-inch cast iron skillet to melt while it is preheating.
• 2. MIX INGREDIENTS Combine all the remaining ingredients in a small mixing bowl and whisk until well mixed.
• 3. With a potholder, take the cast iron skillet out of the oven (shut the door so you don't lose your heat) and pour the batter into it.
• 4. Return it to the oven to bake.
• 5. BAKE THE DUTCH BABY Bake the Dutch Baby in the oven for 15 minutes, watch it carefully as it browns so it doesn't burn. Here is what it looks like when it is baked.
• 6. FILL THE DUTCH BABY WITH FRUIT Fill with an assortment of fruit or berries. Squeeze the juice of one lemon over all fruit.
• 7. TO SERVE Dust generously with powdered sugar.
• 8. Slice in 6 pie-shaped slices to serve and top with a dollop of whipped cream. Enjoy!
• 9. The original recipe photograph by Bonnie

GIANT DUTCH BABY WITH FRUIT

Steps:

• 1 Position a baking rack in the middle of the oven and preheat to 425 degrees
• 2 Place an empty 9-inch-by-13-inch pan on the rack while you prepare the batter
• 3 In a large bowl, whisk together the eggs and sugar for 30 seconds, until the sugar dissolves, then add the flour, milk, vanilla and salt, whisking to form a smooth, thin batter
• 4 Set aside for 20 minutes while the oven heats up
• 5 Carefully remove the hot pan from the oven and add the butter, swirling the pan until it melts and coats the bottom
• 6 Pour in the batter, sprinkle the fruit on top and bake for about 20 minutes, or until puffed and golden
• 7 The pancake will begin to deflate almost as soon as it comes out of the oven, but will largely retain its puffy edges
• 8 Dust the pancake with the confectioners' sugar and serve immediately

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately.