Dutch Baby

Sunday morning we had what Williams-Sonoma called a Dutch Baby.  I’ve had these before, but never made one.  It is easy and the results are a visual sensation.  With this I made lots of extra bacon and scrambled eggs with farm fresh eggs that Pam brought us. Serves 4-6. 

Ingredients:

3 eggs

¾ C all-purpose flour

¾ C milk

¼ t vanilla extract

4T unsalted butter

Extras for serving

Syrup:

2 bacon slices, diced

½ C maple syrup

Heavy cream for whipping

¼ C confectioners’ sugar for dusting.

Directions:

1.      Place the first 4 ingredients in the blender.  Blend and scrap sides until it is fully combined. 

2.      Put an 11” French skillet or ovenproof sauté pan in a cold oven.  Preheat oven to 475 degrees. 

3.      Whip the cream with ¼ C powdered sugar and a dash of vanilla. 

4.      When the oven is heated, put the butter in the skillet and return it to the oven until the butter melts and browns, 2-3 minutes.  Carefully pour batter into the hot skillet.  Bake until Dutch baby is lightly browned and sides have risen, 17-19 minutes. 

5.      Meanwhile in a small skillet cook the bacon until crisp.  Transfer the bacon to drain and discard the grease.  Return the bacon to the skillet and add the maple syrup.  Simmer on medium heat of 20 seconds.

6.      Remove the skillet from the oven; let cool for 3-4 minutes.  Cut into wedges: dust with confectioners’ sugar.  Serve immediately with whipped cream and bacon syrup.    

I did not see that the syrup and whipped cream added anything.  Just warm the syrup of your choice and serve.