Dutch Baby

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As far as food trends go I generally gravitate towards the sweeter ones. Luckily this is also a fool proof recipe. The best way to describe Dutch Babies would be as a cross between a crepe and an omelet as they’re super light and airy yet filling. It is ideal for a winter brunch served with loads of berries and lemon peel.

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Ingredients:

  • 2 eggs
  • 1/2 cup milk
  • 1/2 flour, sifted
  • 1 pinch cinnamon
  • 2 tbs butter
  • icing sugar, for dusting

100_8119Method:

  1. Preheat an over proof pan or cast iron skillet in the oven to 220C.
  2. Whisk eggs in a large bowl and stir in the milk.
  3. Gradually whisk in the flour and cinnamon.
  4. Remove the skillet from the oven and melt butter. Spread with a brush all over.
  5. Pour batter in the skillet whilst still hot and return to the oven.
  6. Bake for approximately 10 min or until golden and puffed.
  7.  Remove from the oven, dust with icing and serve piping hot. Enjoy quickly!

 

 

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