Remember that scene in Austin Powers when Fat Bastard shouts that he "ate a bay-bey?" Well, make yourself this delicious breakfast treat and you'll be able to shout about eating "bay-beys" too!
This is a super-simple recipe and even has very easy proportions that make it a snap to memorize, allowing you to whip this recipe up at a moments notice. Top your Dutch Baby with whipped cream if you're fancy, some jam, or just a spot of syrup. However you make it, you'll be saying "get in my belly!"
GLUTEN-FREE DUTCH BABY (serves 2-3)
- 3 eggs
- 3/4 cup gluten-free flour
- 3/4 cup milk
- 3/4 tsp vanilla extract
- 3 Tbsp unsalted butter
See those nice and easy to memorize proportions?! De La Soul knew what they were singing about: "Three. It's the magic number." Ah, I am really dating myself with this recipe, aren't I?
Anyhoo... keeping that magic number (and classic song) in mind, place a 9" non-stick ovenproof saute pan in a cold oven. Preheat the oven (with the pan in it) to 450 degrees. While the oven & pan are heating, add the eggs, flour, milk & vanilla extract to a blender and blend on high for about 30 seconds. You want the mixture totally combined and even frothy, so scrape down the sides of the pitcher if you need to.
Once the oven has come to temperature, remove the HOT pan from the oven. VERY IMPORTANT: USE A HOT PAD!!! I know I sound like a Starbuck's Coffee cup warning you that "contents may be hot," but it is SO easy to forget and just reach for the burning hot pan handle. I may or may not have done that once. I'll never tell, except to warn you that that frying pan is H-O-T.
Ok, so now that your burning hot pan is out of the oven (and you are not nursing a badly burned hand), place your butter in the pan and watch it melt away. I sometimes even stick the pan back in the oven for a quick second to get the butter to brown a bit. Mmmmmm.... nutty, nutty beurre noisette.
While the butter is finishing melting, give your batter one more quick spin around the blender and then pour it all into the pan. Return the pan to the heated oven for 10 minutes. Give the pan a spin in the oven and bake for another 5-6 minutes more. It's really cool to see how the Dutch Baby puffs up as it bakes. You'll know it's done if it is nice and puffed up, is definitely browning on the edges, and is pulling away from the sides of your pan.
Remove the pan from the oven (with the hot pad!) and let cool just slightly before sliding the Dutch Baby out of the pan to your serving plate. If there is any pooled up butter left in the pan, drizzle it over your Dutch Baby and serve. The Dutch Baby will deflate which always makes me sad, but it tastes so good that I just drown my sadness in Dutch Baby goodness. It is best straight out of the oven with a little jam, powdered sugar, or syrup. And, if you're feeling fancy, throw a dollop of fresh whipped cream on top.
Now, Get In My Belly!
BONUS QUESTION: Why is it called "Dutch Baby?" I have no idea... I really don't. Please enlighten me.