I never had a dutch baby until I made this one. Everyone I know who has had them loved them. We actually had it for dinner one night. I did make a sweet version, but you can make savory versions.
A couple of things I think are important. The first is the right pan - so I bought a 10 " cast iron skillet. If I had used my 12 " skillet, I would have had to make 1.5 times the recipe. The second is that the eggs need to be beaten until frothy.
This recipe came from Martha Stewart living September 2020. I made the Basic Dutch Baby and added apples and honey. There are also salmon, capers and sour cream and green eggs and ham versions. Very versatile and very satisfying and something different!!
Comments