BROWN BUTTER DUTCH BABY
A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn't be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.
Provided by Molly Baz
Categories Breakfast Brunch Butter Quick & Easy Pancake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
- Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15-20 minutes.
- Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.
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