Dutch baby
Emerging from the oven, golden and puffed the entising creation of a Dutch Baby bowl can be filled with a sweet, fruity filling or a savoury, hearty experience. This recipe is focusing on the sweet side, with a slightly sweeter batter to match the toppings.
Servings: 4 portions
Ingredients
Batter
- 3 eggs
- 94 g flour
- 10 ml milk
- 1 lemon zest
- 2 tbsp sugar
- 1 tsp vanilla sugar
- 1 tsp salt
For the frying pan
- 3 tbsp butter
Toppings
Apple cinnamon
- ½ apple sliced
- 1 tsp cinnamon
- 1 tbsp sugar
- Dusting of powdered sugar
Tropical
- 1 Mango
- 2 tbsp Whipped cream
- 1 tbsp Shredded coconut
- Dusting of powdered sugar
Semla
- 2 tbsp Almond paste
- 2 tbsp Whipped Cream
- Dusting of powdered sugar
Instructions
- Add all ingredients to the batter in a mixer.
- Mix at high speed for a few minutes.
- Let the batter rest for at least ten minutes.
- During this time prepare your preferred sweet toppings.
- Turn the oven to 200 °C (392 °F)
- Place an oven proof frying pan in the oven with the butter and let it melt.
- Take the pan out of the oven and carefully add the batter to the pan.
- Place the frying pan back in the oven for 30 minutes.
- Take out of the oven, add the toppings and serve immediately.
Notes
Have the toppings ready when the Dutch baby comes out of the oven as it will start loosing it shape when it cools.