Dutch Dutch Baby

prep time:: 15 min
total time:: 45 min

Makes 2-3 servings

This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It’s airy, light and makes a beautiful presentation.

ingredients

3/4 cup milk
1/2 cup unbleached all-purpose flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
1 tablespoon confectioners’ sugar
1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)

directions

1
Fifteen minutes before baking preheat the oven to 400°; have a pie plate or oven-proof skillet ready.
2
Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
3
Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners’ sugar over the top; serve immediately with fruit spooned into the center of the pancake.
4
The batter can be made up to a day ahead and refrigerated.

Source: Greg Schroeder