Dutch Babies are really simple. This one is plain, but you can add all sorts of stuff to the top to make it even more hearty (prosciutto, avocado, brie cheese, baby greens, chives, etc.). One of the important tricks I learned from my mom when she made Yorkshire Pudding (which is very similar) is to make the batter ahead and let it sit awhile. That helps it puff more.
Serves 2-3
You can half the batter (using 1/2 cup of milk) and use a 10-inch skillet to make this for just one person.
Ingredients:
4 eggs
3/4 cup whole or 2% milk
1/2 cup flour
1/2 tsp. kosher salt
Ground pepper
1/4 cup parmesan cheese
3 Tbl. butter
Flaky sea salt
Instructions:
Put the eggs and milk in a blender and whirl until light and frothy, about 2 minutes.
Meanwhile, combine the flour, salt, pepper and parmesan cheese in a small bowl.
Add the flour mixture to the egg mixture and whirl just a few seconds to blend it in.
Let the batter rest in the blender uncovered at room temperature for at least 30 minutes.
When ready, preheat the oven to 425 degrees. Once it's preheated, melt the butter in a 12-inch cast iron skillet until it's frothy and just starting to brown. Give the batter one last quick whirl (just a few seconds) to combine it again then immediately pour it into the pan. Place the pan in the oven and let cook until it's browned and puffed all over, about 15-18 minutes. Keep an eye on it through the window of the oven, but try not to open the oven door (a quick peek is okay if necessary).
Pull the Baby out of the oven and add flaky salt and toppings if you'd like and serve immediately. It'll collapse soon after it's out of the oven but it's supposed to, so don't worry about that.
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