This Dutch baby recipe is one of the most fun recipes to prepare as it comes together in just minutes, puffs dramatically in the oven, and feeds four comfortably (so long as you provide some bacon or sausage on the side.) Having made this many times now, the critical step is to purée the ingredients to ensure the batter is not lumpy, which will ensure the Dutch baby cooks properly and emerges with custardy texture. You can use a food processor, a traditional blender, or an immersion blender. I also use double the amount of apples suggested in the original recipe to ensure loads of tender apple slices fill every bite. Though the recipe does not call for it, a dash of cinnamon is a wonderful addition to this batter. If you love this recipe, be sure to try this variation: Lemon-Blueberry Dutch Baby.
5 from 34 reviews
