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Tell me about YOUR dutch baby

MB fka MB Apr 30, 2007 03:30 PM

So I'm newly obsessed. This is the easiest thing ever to make and it looks impressive. Plus I scored a Cooking Light recipe that only uses 2 eggs and little sugar and it's dang good.

Last night was a bit of chocolate sprinked on top and a drizzling of kaluha on top. Any favorite recipes/variations out there?

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  1. Haughtywench RE: MB fka MB Apr 30, 2007 03:38 PM

    Can you share your Cooking Light version? It sounds delightful.

    4 Replies
    1. re: Haughtywench
      dietfoodie RE: Haughtywench Apr 30, 2007 04:08 PM

      My first thought was, "what's a dutch baby?" Now that I've googled it, I'd love to try that Cooking Light version too!

      1. re: dietfoodie
        daily_unadventures RE: dietfoodie Apr 30, 2007 04:27 PM

        hahah, mine too! Damn, I wish I had a cast iron skillet!

        1. re: daily_unadventures
          scott. RE: daily_unadventures Apr 30, 2007 04:31 PM

          fresh fruit (strawberries, blueberries, and raspberries are my favorites) and a small sprinkle of powdered sugar. mmmm. haven't made 'em in a while. it used to be almost a daily thing with my ex.

          1. re: daily_unadventures
            AppleSister RE: daily_unadventures May 1, 2007 11:23 AM

            You don't have to use a cast-iron skillet--I've even done it in a 8x8 square baking pan. It won't get crispy in the same way, but it'll still puff up and be delicious.

      2. lrostron RE: MB fka MB May 1, 2007 08:53 AM

        I make an apple cinnamon dutch baby every Sunday morning for my DH, loosely based on the banana version from MB, however, he manages to devour the entire thing, in one sitting.

        1. deliciousnyc RE: MB fka MB May 1, 2007 09:21 AM

          i have been obsessed with popovers recently and delved into a Dutch Baby this past weekend - but mine puffed and looked great but was soggy in the center and was swimming in a pool of butter? is that normal? or did I use too much butter?

          5 Replies
          1. re: deliciousnyc
            lrostron RE: deliciousnyc May 1, 2007 09:23 AM

            Hmm, not normal from my experience. It mjay be the butter, or how many eggs did you use?

            1. re: lrostron
              deliciousnyc RE: lrostron May 1, 2007 10:02 AM

              i'd have to double check since im at work....but i used the Joy of Cooking and it was some odd measurement like 5 1/3 tbsp.......heated up in the pan and then add the batter, cook for a minute and pop it in the oven......it did puff but was soupy/buttery in the center - i couldn't even really eat it.....had to eat around the edges.......

              1. re: deliciousnyc
                jsaimd RE: deliciousnyc May 1, 2007 10:14 AM

                The Joy of Cooking recipe I think has too much butter. But then again - my husband is always accusing me of using too little fat in my cooking! I use much less or even just grease the pan with butter. For a healthier version, I have used more egg whites than yolks, low fat milk or yogurt and it has been fine - especially when I put on roasted apples or pears with honey and spices with it.

              2. re: lrostron
                deliciousnyc RE: lrostron May 1, 2007 10:06 AM

                OMG - i just re-read the Cooking Light recipie and I used WAAAY too much butter!

                1. re: deliciousnyc
                  lrostron RE: deliciousnyc May 1, 2007 10:36 AM

                  There you go! Try it again, you'll love them. Mine is not a healthful version, at all, based more on a traditional Norweigan recipe.

            2. p
              piccola RE: MB fka MB May 1, 2007 08:27 PM

              is there a way to make a single-serving recipe? because if i make a whole one, i'll eat it all.

              1 Reply
              1. re: piccola
                jsaimd RE: piccola May 1, 2007 08:34 PM

                I think you could make it in a ramekin, but it would be more of a popover...worth a shot - it is going to be good no matter what!

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