Make our Easter Dutch Baby at home
I can’t tell you how magical it is to make this at home. For those of you too far away from Boston to order our Easter meal box, here’s the recipe for the batter that will come ready-made inside all Easter boxes. We’ll also be including roasted golden oyster mushrooms and a pecorino cream sauce that you can place inside the Dutch baby. It’s a ready-made, edible serving vessel!
1.5 cups whole milk
175 grams All Purpose Flour
1 teaspoon sugar
1/4 teaspoon Kosher salt
3 tablespoons butter
- Crack eggs into a large bowl. Whisk them until smooth. Add milk and whisk until fully combined.
- In a separate bowl, whisk together flour, sugar, and salt.
- Combine wet and dry ingredients and mix until all large lumps have disappeared. Set batter aside.
- Place a 7-to-9-inch cast iron skillet (or oven-safe pie or cake pan) inside the oven. Preheat the oven (with skillet inside) to 400 degrees.
- Use oven mitts to remove the skillet. Add the butter, swirl it around the bottom and up the sides, and, using oven mitts, return it to the oven.
- After 2 minutes, remove the skillet from the oven (mitts again!) The butter should be melted and a bit brown.
- Pour the batter directly into the center of the skillet. Return it to the oven.
- Bake the Dutch Baby at 400 for 20-25 minutes until the sides are puffy.
- Turn the oven down to 350 degrees. Bake the Dutch Baby for an additional 10-15 minutes until it’s golden. The inside may be puffy or deflated.