5 minutes of prep, and you get a delicious golden puffy oven baked pancake.
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4.72 from 7 votes

Dutch Baby

A puffy hybrid between a crepe and a pancake that's baked up in an oven skillet. Delightful!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: blueberries, dessert, berry, healthy, gluten free, oats,, breakfast, crepe, dutch baby, pancakes
Servings: 4
Calories: 133kcal
Author: Farah Abumaizar

Ingredients

  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1/4 tsp vanilla extract
  • pinch nutmeg optional
  • 4 tbsp butter

Instructions

  • Preheat oven to 220 C (425F).
  • Combine the eggs, sugar, milk, flour, vanilla, and nutmeg and blend until smooth. You can also just whisk thoroughly by hand.
  • In a heavy 10 inch skillet or baking pan, put the butter. Place it in the oven until the butter melts. watching carefully so it doesn't burn. One butter is melted, remove pan from oven and pour in all the batter.
  • Return the pan to the oven, and bake for 20 minutes until puffed and golden. Reduce oven temperature to 150 C (300 F) and bake for 5 minutes longer.
  • Remove from oven and serve immediately by cutting into wedges and top with toppings of your choice. Berries and maple syrup are always a good idea! You can also try jam, butter and sugar, honey.

Notes

Recipe from Florence Fabricant for the New York Times.