Tasty Tuesday ~ Mikey's nearly world famous Dutch baby

We were able to buy our pots and pans after we were married, well not right after we were married. I am a strong believer in waiting for what is worth it. We had the money but they were not on sale. The holidays were approaching so I knew there would be some sales. I ended up getting them 15% off plus 10% off for our bridal registry and a lasagna pan, cookbook and oven mits. We also got measuring cups and a skillet with our monogram and wedding date. Before we got our All Clad pans we had a pretty entry level set that I bought years ago when I moved to Denver. I was thinking of getting a nicer set but my Aunt Alison talked me out of it. Why by something twice when you are going to replace it? Our set had plastic handles so it made recipes like this impossible. It was something that we were looking forward to. One day we were flipping through the Williams-Sonoma catalog and Mikey saw this, we made it the next day for breakfast. This combines so many of our favorite gadgets, pans, whipper, vitamix and our favorite vanilla. This is a recipe adapted from a recipe by Chef Cole Dickinson, Michael Voltaggio’s sous chef at Ink, Los Angeles, you can see the original recipe and a touching story here.

Ingredients:

3 eggs at room temperature

3/4 cup bread flour

3/4 cup whole milk at room temperature

3/4 tsp. vanilla extract

1 tsp. sugar

1 pinch of salt

4 Tbs. (1/2 stick) unsalted soft butter

Directions:

Put an 11-inch French skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 475°F.

Put the eggs, flour, milk, sugar, salt, and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.

When the oven is preheated, put the butter in the hot skillet. Let the butter melt, swirling the pan to coat the bottom and the sides. Carefully and slowly pour the batter into the center of the hot skillet. Delicately put the pan in to the oven making sure that the batter floats on top of the butter. Bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes. Do not open up the door until it is time to take it out. 

While this is baking we put whipping cream in a whipper to make whip cream, we really enjoy it without sugar added.

Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Williams-Sonoma says it will feed 4-6, we cut it in half. We put fresh squeezed lemon juice, powdered sugar and whip cream on ours. Best way to start the day.