Earl Grey Dutch Baby Recipes

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
• Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
• Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
• Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
• Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

SEATTLE DUTCH BABIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie or cake pan.
• In a large bowl, mix together flour, milk, eggs butter and salt. Stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees cooking for additional 5 minutes. Serve immediately.

EARL GREY DUTCH BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.
• Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.
• While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.
• Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.
• Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.
• Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.
• Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.