Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Breakfast, Brunch, Weekend Fun
Yields or Serves:
Rating:
[Total: 4 Average: 4.8/5]
Tags:
This recipe is really a giant, slightly sweetened, lightly spiced Yorkshire pudding and I love it for weekend breakfasts or as part of a long Sunday brunch. Children will love it and of course you can fill it with all sorts of seasonal fruit and berries or even a delicious compote. To get a lovely rise on the Dutch baby make sure that the pan and melted butter are really nice and hot before you pour in your batter. Try not to open the oven as it bakes.
- 3 Eggs
- 1 Tablespoon Sugar
- 2/3 Cup Whole Milk
- 1/2 Cup Unbleached Flour
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Nutmeg
- 2 Tablespoons Unsalted Butter
- Fruit (For Filling)
- Powdered Sugar (For Dusting)
- Preheat oven to 400 degrees.
- Place a 10-inch heavy skillet or oven-proof frying pan into the oven to heat through.
- In a large-size bowl add eggs and sugar. Beat until light and fluffy. Gradually add milk and flour a little bit at a time before whisking in the vanilla, kosher salt, and nutmeg. Once everything is thoroughly combined you will have a smooth batter.
- Carefully remove skillet from oven and drop butter into the hot pan to melt before swirling until the base is evenly coated. While still piping hot, quickly pour in the batter and return to the oven. Bake 18 to 20 minutes or until sides have risen nicely and the batter is a crispy golden brown.
- Remove from oven and fill center with fruit and dust with powdered sugar.
- Serve warm.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
