Dutch Babies Recipe
tart citrus cream, fresh berries v please allow 20 minutes
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Ingredients
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Batter
Pan & Finish
Method
Batter
- 1
- 2
Blend batter
In a blender or using a whisk and bowl, combine 4 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon fine sea salt, and 1 teaspoon vanilla extract. Blend or whisk until completely smooth and slightly frothy, about 20–30 seconds. Scrape down sides and give one final quick blend.
- 3
Rest briefly
Let the batter rest at room temperature for 5 minutes while the skillet finishes heating. This relaxes any bubbles and improves texture.
Pan & Finish
- 4
Heat butter in skillet
Carefully remove the hot skillet from the oven with oven mitts. Add 4 tablespoons unsalted butter and swirl until melted and bubbling but not browned, about 20–30 seconds.
- 5
- 6
Prepare tart citrus cream
While the Dutch baby bakes, make the tart citrus cream. Zest the lemon and orange (reserve 1/2 teaspoon zest for garnish) and then juice both to yield about 2 tablespoons juice combined. In a small bowl, whisk 3 tablespoons heavy cream with 1 tablespoon powdered sugar, 1 teaspoon vanilla extract, the citrus zest and 1–2 teaspoons citrus juice (add more to taste) and a pinch of salt. Whisk until slightly thickened but still pourable. Taste and adjust sweetness or acidity—cream should be bright and slightly tangy.
- 7
Prepare berries and dusting
If using strawberries, quarter or slice them. Toss the mixed berries gently with a light dusting of confectioners' sugar (about 2 tablespoons) to sweeten and macerate while the Dutch baby finishes. Set aside.
- 8
Finish and serve
When the Dutch baby is done, remove it from the oven. It will deflate slightly as it cools—this is normal. Spoon the tart citrus cream over the center, then arrange the fresh berries across the top. Sprinkle the reserved citrus zest over the berries. Dust the whole pancake lightly with additional powdered sugar if desired. Cut into wedges and serve immediately.