DUTCH BABY BERRY BASE
Puffy, crisp and high sides with a tender bottom. The low fat content of the milk and the cornstarch replacing some of the flour in other recipes insure the puffy crispy sides.
Provided by Ambervim
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450F with a rack in the middle.
- Brush surface and sides of large skillet with oil.
- Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
- Combine flour, cornstarch, lemon zest, and salt in large bowl.
- Whisk eggs in another bowl until frothy and light, about 1 minute.
- Whisk milk, butter, and vanilla into eggs until incorporated.
- Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.
- Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners' sugar.
- Slide onto cutting board or plate and cut into wedges.
- Serve with sweet whipped cream and/or berries. This could even be the base for a savory.
Nutrition Facts : Calories 343.4, Fat 13.8, SaturatedFat 4, Cholesterol 148.7, Sodium 682.1, Carbohydrate 42.5, Fiber 1, Sugar 6.5, Protein 11.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
