What is a Dutch Baby? Suzy describes it as a popover without the dome. Some may refer to it as a German pancake, pfannkuchen. Legend has it was the mispronucination of “Duestch” sounding like Dutch. The baby part not sure where that came from. Sharon tried these first sending photos to Suzy. Those photos inspired Suzy to try making it. The only thing that is a mystery in making the recipe or something a little different is to insure the liquid used in the recipes is room temperature rather than taken straight from the fridge. Suzy has tried them with a savory filling and a sweet filling. Check out the fruity fillings from Episode 8 or make homemade whipped cream as Sharon shows in Episode 8.5. Whatever way you serve them up, they are fancy!
Suzy’s Recipe uses half and half instead of whole milk
Suzy's Dutch Baby Recipe
A Dutch Baby is like a popover without the dome. You can serve them sweet or savory
Ingredients
- 1/2 cup flour
- 1/2 tsp salt
- 3 Large eggs at room temperature
- 3/4 cup of half and half cream at room temperature
- 2 tbsp butter
Instructions
- make sure the eggs and cream are room temperature before starting
- Preheat oven and cast iron skillet to 450 degrees
- Mix flour, salt eggs and cream till smooth
- when oven is heated remove skillet
- melt and swirl the butter in the skillet
- pour batter into the skillet
- bake without opening door for 18 minutes
- remove and cool slightly
- Cut and serve
Notes
Suzy makes as a breakfast with fresh fruit, whipped cream and maple syrup. You can also add serve with just butter or powdered sugar or the fruiting fillings.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 145Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 114mgSodium 278mgCarbohydrates 10gFiber 0gSugar 1gProtein 5g
Sharon’s Recipe has sugar in it
Sharon's Dutch Baby Recipe
Ingredients
- 3 large eggs at room temperature
- 1/2 cup flour
- 1/2 cup whole milk
- 1 Tbp sugar
- pinch of nutmeg
- 4 Tbp unsalted butter
Instructions
Preheat oven to 425 degrees
Mix flour, milk sugar, nutmeg till well blended and smooth
In a heavy 10 inch skillet add the butter and place skillet in the oven
After butter is melted add the batter
Bake for 20minutes
When puffed and golden; lower the temp to 300 degrees, bake another 5 minutes
Remove from oven, cut into wedges and serve
Serve with powdered sugar, cinnamon & sugar, preserves or sryup
Notes
Add fruit after baked not to batter, it is gross to try and bake in the batter
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 470Total Fat 32gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 12gCholesterol 346mgSodium 137mgCarbohydrates 29gFiber 1gSugar 6gProtein 15g
Slicing up the Dutch baby, hmm maybe we should rephrase that?
Popover and Creme Puffs
Sharon had been making creme puffs since she was in high school. The fail came in when she tried to use a fancy tip and pastry bag. They looked like the poo emoji. The one the sisters are never afraid to try a new technique or recipe. Some you win some you lose. It just gives you something to laugh at when it fails.
Fantastic Fruity Fillings
Enjoy your popover with just butter or try one of these three fruity fillings
The Best Homemade Whipped Cream
Suzy and Sharon remeninisce about holidays and having real whipped cream not the whipped oil that is sold in the freezer section of grocery stores in tubs but the real thing. Key to getting great whipped cream is chilling the bowl and the beaters. Don’t mix too long or you will have sweet butter. Use this to fill Creme Puffs or popovers or top your favorite pie, pumpkin pie.
