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.
This was perfect! Not custard-y; perfect like a pancake-popover! Noticed some necessary tips were missing: * Use an 8" cast iron skillet . * Make batter, re-stirred, later. * Preheat oven with skillet placed on bottom rack for 5 minutes past preheat. *Place 3 Tablespoons butter into skillet, in oven, for 3 minutes more.
*Remove skillet and rotate to coat sides with butter. * Immediately pour re-stirred batter into hot skillet. Bake 15 minutes... don't open oven... keep temp up! Made mine savory: omitted sugar, added 1/4 tspn, each, salt and garlic powder. Served wedges topped with poached eggs and a cream sauce made from deglazing meat pan with more butter, cream and paprika accompanied with ribeye medallions and asparagus.
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