Blender Dutch Baby
A Dutch Baby is basically a giant, puffy pancake big enough for sharing. Perfect for long-weekend breakfasting – because here we are already at the Canada Day holiday. HOW? It’s 16ºC and raining in Vancouver, so I struggle to believe it’s almost July.
Dutch Baby batter is very similar to a crepe batter, but with a pour and bake method it’s so much easier to cook than actual crepes (which involve hovering over a stove, flipping individual paper-thin circles without tearing or burning them). You could totally make a Dutch Baby before you’ve had your morning coffee. Even if you’ve been up since 5:46 being steamrolled by a tiny
This recipe is from The Minimalist Kitchen, recently published by the lovely Melissa Coleman, of The Faux Martha. It’s a super-easy recipe involving no more effort than making a smoothie (but the ensuing results are infinitely more exciting than pureed kale and coconut water).
You preheat a cast-iron skillet with a glob of butter, pour in the batter, and let the oven do the work. When it emerges, it’ll be beautifully puffy like a souffle – it’s impressive to see, so I like to have everything else ready and rush it to the table while it’s still enormous.
Melissa suggested a cherry topping, and who am I to argue with her genius. It was (unsurprisingly) delicious. Her book is full of totally approachable recipes for good, vegetable-forward meals, made in a pared-down kitchen. I love her sections on pantry organization. Head on over to my Instagram because I am giving away a copy of the book, plus an OXO Greensaver container (these things keep your summer bounty fresher longer).
What are your weekend plans??! Do you ‘mericans take this as a holiday weekend, too, with the 4th being next week? Our itinerary includes a new set of wheels. I finally agreed to let my husband get a Tesla – I have no idea how to drive it or even open the doors, but I’m excited for it to come to me when summoned from a parking lot (I’ll be like, ACCIO CAR! every. single. time.). We have a Canada Day party at a friend’s house on Sunday and nothing else scheduled. But I’m hoping for a kayak trip and a hike, if the weather and tiny humans both cooperate.
And I’m sure there’ll be another Dutch Baby in there – because with this one, the kids and I actually ate it all before my husband woke up. (We pretended we ate boring oatmeal so he wouldn’t feel bad.)
Blender Dutch Baby
A super-easy Dutch Baby made in the blender. It puffs up to a delicious, custardy crepe in the oven.
- 3 tablespoons unsalted butter
- 3 large eggs
- ¾ cup unbleached all-purpose flour
- ¾ cup whole milk
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1 cup frozen tart cherries
- Heaping 1 tablespoon granulated sugar
- Maple syrup
Place the eggs in a bowl of warm water to bring to room temperature quickly, about 5 minutes. This is an important step to get the most lift in the Dutch baby.
Preheat the oven to 425°F. Add the butter to a 10-inch cast-iron skillet; place the pan in the oven until the butter is melted and bubbly but not burned.
In a high-powered blender, blend the eggs on medium-high for about 5 seconds until bubbly. Add the remaining Dutch baby ingredients to the blender, and pulse on low until just combined, about 5 seconds more.
Once the oven has preheated and the butter has melted, remove the pan and immediately pour the batter into the prepared pan. Return the pan to the oven, and bake for 13 to 15 minutes. Turn oven off, then allow the pan to sit in the oven for 5 minutes more. This will help the Dutch baby to keep its structure out of the oven.
Meanwhile, if desired, make the stewed tart cherries. Combine all the stewed tart cherries ingredients in a small saucepan. Cook on low for about 10 minutes or until the juice from the cherries can lightly coat the back of a spoon. Place in a shallow bowl for serving. This can be done ahead of time and reheated.
Remove the Dutch Baby from oven. Cut into wedges. Top with a dollop of yogurt and a spoonful of the stewed tart cherries. Lightly drizzle with the warmed maple syrup, and add toppings as desired.
Recipe shared with permission from The Minimalist Kitchen by Melissa Coleman [Oxmoor House, 2018]