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Dutch Baby

Dutch Baby

A cross between a popover and a crepe, a dutch baby is cooked in an oven for crisp edges and a slightly custard center. Whipped up in 30 seconds and baked for 20 minutes. Perfect for breakfast and brunch for a small crowd!

Servings 4


  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons butter melted
  • 3/4 cup Flour try a mix of wheat and AP
  • 3/4 cup milk
  • 1/8 teaspoon salt
  • 1 Tablespoon sugar
  • pinch ground cardamom OR ground nutmeg optional


  1. Preheat oven to 400 degrees. Set cast iron inside to heat up for about 5-8 minutes.

    Right before the skillet is ready to come out, make your dutch baby batter. Put eggs into the blender and blend until frothy.

    Then Just add all other ingredients (except skillet butter). Blend for about 30-45 seconds, until smooth.

    Then use heat resistant gloves or pot holders to remove the hot skillet. Put in reserved butter and allow to sizzle and melt, swirling pan. 

    Pour over the batter. 

    Put back in oven for about 18-20 minutes. Don't open oven!

    Then remove and serve with berries and whipped cream or maple syrup.