The name is weird to me, but I know Stephanie has made these in the past and they are well liked in her house. David told me last night that breakfast today was on me as he and the girls made breakfast yesterday morning. So I considered making waffles, but decided that’s too much mess. We had just had pancakes. Sophia loves crepes but I suck at them. Then I remembered the Dutch Babies I’d never actually had. Since you can make it in the blender it seemed like the perfect mostly mess-free breakfast option.
I am a big fan of using home milled flour whenever possible because it’s whole grain, freshly milled, and WAY cheaper than buying unbleached flour from the bulk bins at Winco. I get my wheat berries in bulk at Winco as well, so the price is really good. For this though, I may have to turn to my unbleached flour that I keep on hand for feeding my sourdough starter. It apparently makes a big difference, which I’m hoping will turn David around on not really loving this.
I changed a few things in the recipe, and will be changing them further from what I did today and those changes will already be reflected in the recipe. One ingredient is freshly grated nutmeg, and I’m sure most people don’t have whole nutmeg laying around, which is fine. BUT… You should really get some whole nutmeg and a micro zester. Fresh nutmeg is hands down the way to go when a recipe calls for nutmeg. You can thank me later, I’m okay with that. 😉
I made a double batch since there are four of us, so there’s more batter and I used two pans. 😉
Dutch Babies (base recipe from Florence Fabricant @ New York Times), Yields 2 servings
3 large eggs, room temperature
1/2 cup unbleached white flour
1/2 cup milk, preferably room temperature
1 Tablespoon sugar
Freshly grated nutmeg
2 Tablespoons butter
Toppings – powdered sugar, fruit preserves or jam, or fresh fruit
Place a 10″ cast iron skillet into the oven and turn it on to 425 degrees fahrenheit.
Put the eggs, flour, milk, sugar, and nutmeg into the blender
Blend until flour is mixed in well and no longer visible.
Once the oven is heated quickly take the cast iron pan out, put the 2 tablespoons of butter in and let it completely melt
Pour the batter in and place back in the oven. Set a timer for 20 minutes.
During this time you can prep any toppings you might like. I used frozen peaches that I warmed up and added about a tablespoon of sugar.
After the 20 minutes is up lower the oven temperature to 300 and cook for 5 more minutes. Once the 5 minutes is up take the skillet out of the oven.
I topped mine with powdered sugar and peaches and I really loved it. My second slice I just put powdered sugar on and liked equally as much. The nicest part was the edge where the Kerrygold butter flavor was very prominent. Mmm.
If you give this recipe a whirl let me know what you think!
I couldn’t wait, I had to do a second one… for science.
From my original set of pictures I changed the flour, and put the cast iron into the oven right away melting the butter quickly upon taking it out of the oven and pouring batter in. The eggs and milk were still cold. So as much as I would love to be able to use my home milled flour in all the things I make, this serves as a very good lesson to me that sometimes I just have to suck it up and use the unbleached flour.