“This is one of my favorite things to make in the evening when I’m hungry, but not sure exactly what I’m in the mood for. I usually just top it with powdered sugar, but it can be topped with just about anything.” – April Ferre
Big Dutch Baby
- 1/4 Cup Butter
- 3 Eggs
- 3/4 Cup Milk
- 3/4 Cup Flour
- Measurements above are for a 2-3 quart pan. For a 3-4 quart pan use 1/3 Cup Butter, 4 Eggs, 1 Cup Milk and 1 Cup Flour. For a 4-4.5 quart pan use 1/2 Cup Butter, 5 eggs, 1 1/4 Cup Milk and 1 1/4 Cup Flour. For a 4. 5-5 quart pan use 1/2 Cup Butter, 6 eggs, 1 1/2 Cup Milk and 1 1/2 Cup Flour.
- Select pan and recipe proportions. Put butter in pan and set in a 425 degree oven.
- Then mix remaining ingredients together quickly, while butter melts. With a rotary beater, beat eggs until light and lemon colored; gradually add in milk, then flour.
- Remove pan from oven and pour the batter into the hot melted butter. Return to oven and bake until puffy and well browned, about 20-25 minutes, depending on pan size.
- Dust with ground nutmeg, if desired and serve with any of the listed toppings.
- The Classic: Have a shaker or bowl of powdered sugar and thick wedges of lemon at the table. Sprinkle sugar on hot pastry and then squeeze lemon over it.
- Syrups: Pass warm honey, maple syrup or any favorite fruit syrup.
- Fresh Fruit: Serve a bowl of fresh strawberries, sweetened to taste, defrost frozen peach slices, or serve any fruits in season cut and sweetened.
- Hot Fruit: Sauté some fresh apple or pear slices in a little butter until tender and translucent. Sweeten with sugar or honey to taste and offer with cinnamon-sugar mixture and sour cream or yogurt. Heat banana and papaya slices in melted butter over medium heat, turning until hot. Serve with lime wedges.
- Canned Pie Filling: Try cherry, apple or blueberry pie filling, cold or warm. Add lemon juice and ground cinnamon to taste. Serve with yogurt or sour cream.
1996 Recipe – Jody Jones