When Hubby and I have time for a leisurely breakfast, which doesn’t happen very often, among our favorite things to make are Dutch Babies.
Years ago we happened upon a restaurant in Spokane, WA, that had the most delightful European breakfasts. That was the first time we tried Dutch Babies and the quest began to find a recipe that recreated the tasty treat we had at the restaurant. After many taste tests, we agreed that this recipe is the closest.
Serve these warm from the oven with a generous dollop of freshly whipped cream and your favorite berries or sliced fruit.
Dutch Babies
3 tbsp. butter
3 large eggs
3/4 cup milk
1/2 tsp. vanilla extract
2 tbsp. granulated sugar
Preheat oven to 425 degrees. In a 10-inch cast iron skillet, melt the butter. While the butter is melting, beat the eggs in a mixing bowl until they are light and pale. Add the remaining ingredients and mix thoroughly. Pour into the skillet and bake 15 minutes or until brown and puffed.
If you have a Dutch Babies variation, please feel free to share it here!
Savvy Entertaining 