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 recipe. Just throw the ingredients together in a blender and bake in a preheated skillet. It'll puff up like a pillow and turn golden brown all around the edges, then collapse into a flat crater with a custard-like center that's just perfect for sprinkling with confectioners' sugar and topping with sauteed apples or berries. I promise, you're going to love it.
Start by preheating an 11 or 12-inch skillet in the oven.
While the skillet is heating, gather the batter ingredients. Flour, brown sugar, fine salt, eggs, milk, and vanilla.
Mix the batter together in a blender.
Remove the hot skillet from the oven and add the butter, swirling it until the butter melts completely and coats the pan.
Pour the excess melted butter from the pan into the batter; mix well.
Pour batter into buttered skillet (to avoid the risk of the Dutch Baby sticking to the skillet, pour batter around the skillet rather than pouring it all in the same spot).
Pop the skillet back into the oven and wait for the magic to happen.
Ta-da! The Dutch Baby is done when the batter puffs up and turns golden brown around the edges.
The Dutch baby will collapse and soften a bit as it cools. Remove it from the skillet and sprinkle with confectioner's sugar.
Oh how I wish you could smell the heavenly aroma and taste the vanilla custard goodness.
Vanilla Dutch Baby
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all purpose flour
- 1 tablespoon light brown sugar
- 2 teaspoons vanilla
- 1/4 teaspoon fine salt
- 3 tablespoons unsalted butter
- confectioners' sugar for dusting
- optional, fruit or berries
- Place an 11 or 12-inch cast iron skillet in cold oven and turn oven on to 400F.
- 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 is 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. adapted from 10 Dollar Dinners with Melissa D'Arabia