In order to use up the remaining nuts and dried fruits in my pantry, I had to create this dish. At the conclusion of a hard day, a lovely cup of tea and the delightful cookie crisp are the perfect combination. I’ve made them in the past using the last of a bag of trail mix, and it worked out well. Try new things and include whatever you like!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup packed all-purpose flour
- ¼ teaspoon fine salt
- ¼ teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- ⅔ cup milk, at room temperature
- 3 tablespoons clarified butter, melted
- ⅓ cup fresh blueberries, or more to taste
- 1 tablespoon unsalted butter, melted
- ½ Meyer lemon, juiced
- 2 tablespoons powdered sugar, or to taste
- 2 tablespoons maple syrup, or to taste (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
- Place a 9- or 10-inch cast iron skillet over high heat; add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
- Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
- Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
- Cut in wedges to serve and drizzle with maple syrup.
- If you don’t have a high-speed blender, a regular blender will work, but it may take a couple more minutes to blend the batter.
- Clarified butter is butter that we’ve melted and skimmed off the milk solids from the top, which leaves us with just the pure butterfat. To make 3 tablespoons clarified butter, melt 4 tablespoons unsalted butter in a small, heavy saucepan over low heat without stirring, being careful not to burn it. As butter melts it will separate into 3 layers. Skim off the white foam with a spoon and save for another use. Remove the pan from the heat when butter is melted and no more foam rises to the top. Let it cool until more solids settle to the bottom, about 5 minutes. Skim off any last bits of foam. Slowly spoon off the clear butterfat into a glass measuring cup, leaving as much of the solids behind as you can. Line a mesh strainer with several layers of cheesecloth and pour the butterfat through the cheesecloth into a heat-proof bowl.
- Any other fresh berry can be used in place of blueberries.
- I’m saying this makes 2 servings instead of 4, since for a breakfast or brunch item, 1/4 of this would be a very small portion.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 347 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 18 g |
| Sodium | 556 mg |
| Sugars | 26 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a winner! So versatile, I did not use a cast iron skillet and used almond milk instead of regular. It still turned out amazing. It’s so easy and can be modified to suit your dietary needs.
This was a lovely blend of an evenly cooked custard pancake with a surprisingly nice crispy crust. Differences- 1. I used extra blueberries. 2. I made mine in an electric Dutch oven with a lid on instead of a cast iron skillet, but at 400 degrees instead of 425. We devoured it! If I had to make it again, I’d do the skillet method as directed in the oven instead of my electric Dutch oven. It was challenging to remove without breakage and it wasn’t browned on top due to my deviation from the recipe. Nevertheless, it was delicious!
Added one extra egg and only cooked 15 mins, first attempt, accidentally added butter to milk but wow it was super delicious! My family loved it!
I’ve tried several different recipes for a Dutch Baby… this is the winner!
Turned out amazingly well! I added a little stevia to the batter and omitted the powdered sugar. Just beautiful and delicious. I love the custard texture, too.
We made the blueberry yesterday and it was such a big hit I didn’t get a picture of it outside of the oven. Today we’re gonna try making an “Apple pie” Dutch baby and see how we like it.
I had a few changes that I had to do and noted a few things that I thought were important. Firstly, I made two of these and I only had two 12 inch skillets. I put tinfoil around the insides to make them smaller, but it ended up to be kind of a mess. I would advise making the tinfoil really dense if you’re going to do that. Batter leaked under both of mine because I just wasn’t very careful about it. I have one pan with enamel on the outside and one that’s just iron. The enamel one seemed to heat up much faster. It made the clarified butter smoke in like 30 seconds. The other one took about a minute. I put the batter in the enamel one when the butter smoked and then I put the batter in the other one. I put the blueberries in the non-enamel one first for some reason and when I put them in the enamel one, the batter was already cooked in a sense. The blueberries did not sink in. I had also left that one on heat when I probably should have taken it off. My oven is very slow to preheat and I should have turned it on sooner. When the pans were ready, I think the oven was at 380 or 390. I just put the pans in anyway and planned to check on them. I let them cook for 25 minutes since there were two of them in the oven and it wasn’t all the way preheated. The non-enamel pan puffed up really nicely and the other one was just flat. I gave the nice one to my friend. Mine was flat and very brown on the bottom. I think hers was much better. I hope so anyway. I think the key is having everything ready including the oven, and to match everything to the recipe as closely as possible. Also I did not add lemon just because I didn’t really want a lemony taste to it. I put on a lot of powdered sugar, and that and the maple syrup made it taste sweet.
We love this on a chilly fall morning, or anytime of year. Real maple syrup or date syrup are the preferred toppings. Super easy and yummy….Thank You Chef John
This was a very light delicious easy and fun breakfast
Like most Chef John recipes, this is a winner. Super easy to make and virtually foolproof – a success every time with or without fruit (made it with blackberries this time). I use “semi-clarified” butter (I kinda skim but I’m too lazy/impatient to do the job completely); I don’t squeeze lemon juice on it nor do I sprinkle powdered sugar over it (I do generously sprinkle raw sugar over it just before it goes in the oven. The batter lends itself to using an immersion blender – it’s a small volume of thin batter – lot’s quicker prep and clean-up than with a standard blender.
The only change I made was to preheat my pan for 15 minutes in the hot oven, rather than on the stove top. I find it easier that way, and I’m sure of my temperature, rather than just judging whether the butter is smoking or not. And the seasoned baker who gave one star clearly screwed something up. This thing is easy to make perfectly!
Easy and delishes recipe.
I put my pan into the oven to heat while the oven heated. By the time my oven was hot so was my pan.
Followed Chef John’s recipe for the plain Dutch Baby & it came out perfectly. First time I’ve ever eaten or cooked at Dutch Baby. It was so good my son & I stood at the stove and ate the entire thing. I will add blue berries next time. I should be embarrassed , but I’m not.
Tried to make this 4TIMES!! ABSOLUTELY DID NOT WORK!!! I am a very seasoned baker and cook. Thought my oven tem was off, maybe the pan was too hot/not hot enough. Used cast iron skillet, made recope EXACTY as recommended. NEVER PUFFED ONCE! Gooey and eggy inside. Came out like gooey pancakes. Tried throwing in the air fryer to “dry them out” a little; no luck. Not trying or recommending this to any of my friends.
This recipe was really nice, though I think I’ll make some changes next time. Mine came out more savory than sweet, so next time I’ll add more berries and a spot of jam. Super fast and easy, definitely going to be a favorite.
super grate i love it 5
I had high hopes for this recipe given the amt of high star reviews. It was just ok. It tasted very eggy. I’ve made several Dutch babies so I’m not a novice to it but I always like trying new recipes from others and for me 3 eggs was just too much. It tasted like a sweet omelet. My husband agreed it was just ok. I also added some sugar to the batter and I wish I wouldve put more. I won’t be making this again. It did rise beautifully but the top was very browned and I took it out after 20min.
I had a larger cast iron skillet so doubled the recipe, used a gluten free flour mix, followed everything else to the T and it turned out amazing! A new go to recipe!
I will be making this again. It was very good, but I forgot the lemon, which probably makes a huge difference. I did not clarify the butter but it didn’t matter. The portion was perfect for two.
My first Dutch Baby! I LOVED it! It was SO DELICIOUS! 😀