Dutch
Dutch Baby
To this day, a Dutch Baby is one of my favorite Sunday evening meals. It puffs up beautifully and has a salty buttery crust while being tender and eggy on the inside.
By Chef Laura Bonicelli
buttereggs
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
2 servings
Ingredients
- 3 large eggs
- 3/4 cupmilk
- 3/4 cupflour
- 1/4 cupbutter
Nutrition Facts
Per Serving (serves 2 servings)
Calories339
Total Fat11g
Cholesterol258mg
Sodium166mg
Total Carbohydrates42g
Dietary Fiber1g
Sugars6g
Protein17g
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Place butter in the pan and set into a 425º F oven.
- 2
While butter is melting, put eggs in a blender and whirl at high speed for . With motor running, gradually pour in milk, then slowly add flour. Continue whirling for .
- 3
Remove the pan from oven and pour batter into hot butter. Return to oven and bake until puffy and well browned, .