While browsing through the seemingly millions of posts on my Facebook since the day before, I happened upon a picture of a Dutch Baby. No, not an infant from the Netherlands but a really wonderful looking pastry. It reminded me of a savory dish called a sausage puff that one of the cooks in our original eating group served us.
The caption under the picture said this was essentially a sweet popover. After a little research I found a few other facts about a Dutch Baby. It was sometimes called a German Pancake, a Bismarck or a Dutch Puff, derived from the German pfannkuchen. The “Dutch” part is not so much a reference to the Netherlands but a corruption of the word for German, ‘Deutsch”, as in Pennsylvania Dutch, who were German/American immigrants.
Well we were having a friend over for dinner the next night and I thought this would make a fine dessert, even though it is usually considered a breakfast or brunch treat. The original recipe (from Williams-Sonoma Taste) served 4 but since there were only going to be three of us and this was going to be served after dinner, I felt it needed to be cut down so in my recipe the measurements in parenthesis are what I used. So here is my version of a:
Dutch Baby with Fresh Berries
5 Tbls unsalted butter (3 Tbls)
3/4 C flour (1/2 C)3 eggs (2)
3/4 C milk (1/2 C)
1 tsp vanilla (2/3 tsp)
2 Tbls sugar (4 tsp)
1/2 tsp salt ( a big pinch)
Preheat oven to 450 degrees
Put the butter in an ovenproof 12 inch fry pan. I used a 9 inch cast iron pan. Place in oven for 5 minutes to melt the butter. (Don’t put in too early because you don’t want to burn the butter but just get it melted and hot).
While the butter melts, combine the flour, milk, eggs, vanilla, sugar and salt. (This recipe uses a blender but I used a whisk. Just blend or whisk till all lumps are gone.)
Remove the pan from oven and CAREFULLY pour the batter into the pan. Return to oven and bake until sides are puffed and dark golden brown, 15 -20 minutes. I went the full 20 minutes plus some since it seemed the center wasn’t done. However that was just some residual butter floating around. It was done! So don’t be fooled.
Be sure to have your guests gathered in the kitchen when you take it out of the oven because it is an amazing sight but will deflate fairly quickly.
Williams-Sonoma would have you put a dollop of crème fraiche in the middle, sprinkle with berries and dust with confectioners sugar before you cut. I, instead, divided it into serving sections, and added the berries and sugar once it was on the plates. Tasted great, looked great. And that browned crust may look stiff but was surprisingly soft.