Blender Dutch Baby
Print Recipe

Blender Dutch Baby

A super-easy Dutch Baby made in the blender. It puffs up to a delicious, custardy crepe in the oven. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: dutch baby
Servings: 4
Author: Jennifer Pallian BSc, RD

Ingredients

  • 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

For topping

  • 1 cup frozen tart cherries
  • Heaping 1 tablespoon granulated sugar
  • Maple syrup
  • Yogurt

Instructions

  • 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.

Notes

Recipe shared with permission from The Minimalist Kitchen by Melissa Coleman [Oxmoor House, 2018]