Big Dutch Babies were a weekend lunch growing up. Since getting a bing cherry-fresh mint syrup instead of a jam, I've been thinking it'd be great with one.
Some recipes call for using a cast iron skillet, but my mom always used a 9x13 metal pan. She also used salted butter, too, and I loved the saltiness of the crispy edges (they're not really salty, just a little - great with maple syrup!).
1 c all-purpose flour
1/4 tsp kosher salt
4 eggs
1 c milk
1/4 tsp vanilla
3 TB salted butter
Heat oven to 425, let pan heat for 5 min. Whisk together all ingredients except butter until smooth.
Remove pan from oven, add butter and swirl around pan until melted. Add batter and bake about 20 min.
I'm not sure how I managed it (my mom's never did this), but mine rose and split in the middle - it looks like a mouth!
2 comments:
AAAHH! It looks like it's going to take over the oven soon!
I've never had much luck with Dutch Babies - mine always flop.
Gorgeous Dutch Babies!
I'm going to try this:))
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