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Crispy-Puffed Dutch Baby

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Servings 4 People

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 3 ea. Eggs
  • 1/2 Cup Flour All purpose
  • 1/4 Cup Milk
  • 1 Tbsp. Sugar
  • 1 Pinch Nutmeg
  • 4 Tbsp. Butter unsalted

Instructions
 

  • Place a dry medium/large iron skillet in the oven and preheat your oven to 425°.
  • In a mixing bowl, combine eggs, flour milk, sugar and nutmeg. Use a whisk or hand blender to mix batter until smooth.
  • Remove the preheated skillet from the oven and melt butter in the pan being careful not to burn the butter. Once melted, add the batter to the pan and return it to the oven.
  • Bake for 20 minutes, the pancake should puff up and get golden browned.
  • Lower the temperature to 300 and bake for 5 more minutes.
  • Remove the pancake from the oven and cut into wedges. Serve immediately with toppings of your choice.

Notes

TOPPINGS (YOUR CHOICE): MAPLE SYRUP, LEMON JUICE, FRESH FRUIT, PRESERVES, POWDERED SUGAR, CINNAMON.
A squeeze of lemon juice, maple syrup and a light dusting of powdered sugar is a minimum must-have for me on toppings.
You may want some bacon, eggs, fruit or some side-dish if you're splitting this with 4 people as it is fairly thin and not very filling. 
If you split this recipe with 2 people you will have at least 2 servings each which usually is filling enough for me. 
Keyword bacon,, breakfast, brunch