Description
Want to make something that’s not only simple, but utterly delicious for breakfast of brunch this weekend? Look no further than this scrumptious Vanilla Dutch Baby.
Ingredients
- 3 whole Large Eggs
- ¾ cups Whole Milk
- ¾ cups All-purpose Flour
- 1 Tablespoon Light Brown Sugar
- 2 teaspoons Pure Vanilla Extract
- ¼ teaspoons Fine Salt
- 3 Tablespoons Unsalted Butter
- Confectioners Sugar, For Dusting
- Sautéed Fruit Or Berries, To Serve (optional)
- 3 whole Large Eggs
- ¾ cups Whole Milk
- ¾ cups All-purpose Flour
- 1 Tablespoon Light Brown Sugar
- 2 teaspoons Pure Vanilla Extract
- ¼ teaspoons Fine Salt
- 3 Tablespoons Unsalted Butter
- Confectioners Sugar, For Dusting
- Sautéed Fruit Or Berries, To Serve (optional)
Preparation
Place an 11- or 12-inch cast iron skillet in cold oven and turn oven on to 400ºF.
In a blender or food processor, combine eggs, milk, flour, brown sugar, vanilla, and salt until they’re mixed thoroughly, scraping sides of container if necessary.
Carefully remove hot skillet from oven and add butter. Swirl pan until butter is completely melted and coats the entire pan; pour excess butter into batter and mix to combine. Pour batter into hot skillet and return to oven; bake for 20–25 minutes or until Dutch baby puffs up and turns golden brown around the edges. Remove form oven and allow to cool slightly (the Dutch baby will deflate as it cools).
Remove from pan and sprinkle with confectioners’ sugar. Serve with fruit or berries if desired.
Recipe adapted from 10 Dollar Dinners with Melissa D’Arabia.
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