This crispy, custard-y dish is a great alternative to morning pancakes and waffles! It’s also super simple to make.
1/2 cup flour
3 large Eggs
2/3 cup Milk
1/2 tsp Vanilla
pinch of salt
4 tbsp butter
For this recipe you will want the eggs and milk to be room temperature. If you are in a hurry you can just put the eggs in warm water, and microwave the milk for 15 seconds or so. Pre heat the oven to 425 F before you start anything else.
While you’re waiting for the oven, eggs, and milk to warm up you can make some clarified butter on a skillet. If you do not have one, you can also use an oven safe sauté pan. Grab 4 tbsp of butter and melt it on a pan over low heat until it is frothy. Skim the foam off the top transfer it into a bowl to cool and you’re done.
Next add all the ingredients into the bowl and mix thoroughly until the mixture is nice and smooth. You can also do this in a blender or processor to speed things up.
Have the skillet on high heat until it is scorching hot, then pour in the clarified butter and coat the pan evenly. Add the batter and immediately place it into the oven. Bake for around 20 minutes or until it is puffy and golden brown.
If you want a very crispy bottom, you can put the skillet onto low heat and fry it for a couple minutes after it comes out of the oven. Or serve immediately with your favourite toppings.
This is was definitely one of my easier recipes. Since there were so little steps it made filming super easy. I was able to “finish” it in a couple of hours, I say that with quotations because when I was editing the video I found out I missed a couple scenes so I had to make it again the next day. But I can’t really complain since having this dish, for lunch, two days in a row is pretty sweet (heh).
The dutch baby is pretty much a flat popover or Yorkshire pudding with sweet toppings. They all have a similar crispy exterior and nice soft airy inside. For toppings I went with a drizzle of honey, and some mixed berries on the first day. Oh man was it good! I imagine a dollop of lemon honey Greek yoghurt on the side would go very well with it. On the second day, since I had to re-shoot, I tried the classic powdered sugar and fresh lemon juice with was incredibly good. There is just something about the baked outside and gooey custard-y inside that makes this very irresistible.
Some of the things I learned while making this was that filming from the birds eye view makes things A LOT easier. It allows me to show the viewer what I’m doing while giving me space to have the words in the video. Another thing I tried was make the words move into the scene while I was panning. It took me a long time to get it right, and even then it isn’t that good. This was probably because I didn’t seek help online and literally made the words move frame by frame. Now after a couple weeks into editing other videos I discovered a couple other ways that I’ll be trying later.
One last thing I learned was how to make clarified butter. I never really understood the use of it until now. Clarifying butter does two things that normal butter can’t. The first thing is by removing the fat solids you can use the liquid butter to cook in higher temperatures without burning it. Which is very handy since you will want the pan to be very hot when cooking the dutch baby. The second thing is clarified butter has a nutty taste to it due to it is being slightly browned in the clarifying process. I think this provides a slightly more complex flavour to the dish. It is also enough of a “tweak” from the regular recipes that you can say that it is a “family recipe secret.”
I hope you give this recipe a try! If you have any comments, tips or suggestions please leave it in the YouTube comments section or in the comments section down below.