Strawberries and Cream Dutch Baby
By Stephanie Engoy @thisisavocado_
Images
Serves
6
Ingredients
For the Dutch Baby —
2 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 tbsp granulated sugar
1 tsp pure vanilla extract
½ tsp lemon zest
¼ tsp salt
2 tbsp unsalted butter
For the Topping —
1 cup fresh strawberries, hulled and sliced
Whipped topping
Powdered sugar, for dusting
2 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 tbsp granulated sugar
1 tsp pure vanilla extract
½ tsp lemon zest
¼ tsp salt
2 tbsp unsalted butter
For the Topping —
1 cup fresh strawberries, hulled and sliced
Whipped topping
Powdered sugar, for dusting
Procedure
Procedure:
Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
In a blender, blend the eggs until light and frothy—about 45 seconds. Add the flour, milk, sugar, vanilla, lemon zest, and salt. Blend for about 10 seconds, scrape down the sides, then blend for another 10 seconds until smooth. Let the batter rest for 15–20 minutes.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet—it should melt and sizzle. Swirl the skillet to coat the bottom and sides with butter, then return it to the oven for 1–2 minutes to heat through again.
Pour the batter into the hot skillet, swirl gently to distribute, and immediately place it back in the oven. Bake for 15–20 minutes, or until puffed and golden around the edges.
Remove the skillet from the oven. The Dutch Baby will deflate slightly as it cools—this is normal. Let cool for a few minutes.
Spread whipped topping over one half of the Dutch Baby, then top with sliced strawberries. Dust with powdered sugar, slice, and serve immediately.
Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
In a blender, blend the eggs until light and frothy—about 45 seconds. Add the flour, milk, sugar, vanilla, lemon zest, and salt. Blend for about 10 seconds, scrape down the sides, then blend for another 10 seconds until smooth. Let the batter rest for 15–20 minutes.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet—it should melt and sizzle. Swirl the skillet to coat the bottom and sides with butter, then return it to the oven for 1–2 minutes to heat through again.
Pour the batter into the hot skillet, swirl gently to distribute, and immediately place it back in the oven. Bake for 15–20 minutes, or until puffed and golden around the edges.
Remove the skillet from the oven. The Dutch Baby will deflate slightly as it cools—this is normal. Let cool for a few minutes.
Spread whipped topping over one half of the Dutch Baby, then top with sliced strawberries. Dust with powdered sugar, slice, and serve immediately.
Strawberries and Cream Dutch Baby
By Stephanie Engoy @thisisavocado_
Serves
6
Ingredients
For the Dutch Baby —
2 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 tbsp granulated sugar
1 tsp pure vanilla extract
½ tsp lemon zest
¼ tsp salt
2 tbsp unsalted butter
For the Topping —
1 cup fresh strawberries, hulled and sliced
Whipped topping
Powdered sugar, for dusting
2 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 tbsp granulated sugar
1 tsp pure vanilla extract
½ tsp lemon zest
¼ tsp salt
2 tbsp unsalted butter
For the Topping —
1 cup fresh strawberries, hulled and sliced
Whipped topping
Powdered sugar, for dusting
Procedure
Procedure:
Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
In a blender, blend the eggs until light and frothy—about 45 seconds. Add the flour, milk, sugar, vanilla, lemon zest, and salt. Blend for about 10 seconds, scrape down the sides, then blend for another 10 seconds until smooth. Let the batter rest for 15–20 minutes.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet—it should melt and sizzle. Swirl the skillet to coat the bottom and sides with butter, then return it to the oven for 1–2 minutes to heat through again.
Pour the batter into the hot skillet, swirl gently to distribute, and immediately place it back in the oven. Bake for 15–20 minutes, or until puffed and golden around the edges.
Remove the skillet from the oven. The Dutch Baby will deflate slightly as it cools—this is normal. Let cool for a few minutes.
Spread whipped topping over one half of the Dutch Baby, then top with sliced strawberries. Dust with powdered sugar, slice, and serve immediately.
Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
In a blender, blend the eggs until light and frothy—about 45 seconds. Add the flour, milk, sugar, vanilla, lemon zest, and salt. Blend for about 10 seconds, scrape down the sides, then blend for another 10 seconds until smooth. Let the batter rest for 15–20 minutes.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet—it should melt and sizzle. Swirl the skillet to coat the bottom and sides with butter, then return it to the oven for 1–2 minutes to heat through again.
Pour the batter into the hot skillet, swirl gently to distribute, and immediately place it back in the oven. Bake for 15–20 minutes, or until puffed and golden around the edges.
Remove the skillet from the oven. The Dutch Baby will deflate slightly as it cools—this is normal. Let cool for a few minutes.
Spread whipped topping over one half of the Dutch Baby, then top with sliced strawberries. Dust with powdered sugar, slice, and serve immediately.