I spent 46 years on this earth, some fifteen of them as a food professional, without having any idea that such a thing as a Dutch Baby existed.
Sure, I knew about literal Dutch babies. Our friends Niels and Mary Petiet have two of them, named Sophie and Alasdair. They’re not babies anymore; they have grown into the two most photogenic children on the planet. But that other kind of Dutch Baby, the spawn of a Yorkshire pudding and a pancake, was unknown to me until Paula posted about it on her blog, Weeding for Godot.
I saw the picture of Paula’s beautiful and tempting Dutch Baby, noted the simplicity of the recipe, and filed it away in my mental to-be-attempted recipe file. Where it languished, unattempted, for over a year.
Lately, though, I’ve been rifling through that file and attempting some of those recipes. Specifically, the ones that involve eggs. I don’t quite know what possessed us to build up a flock of fifteen chickens for our two-person household, but we are now in the position of trying to find uses for the four or five dozen eggs we’re getting every week.
As luck would have it, Stephanie Stiavetti, of The Culinary Life, who is an excellent cook and a charming person, did a Dutch Baby guest post on Simply Recipes just the other day. Hers is a little different from Paula’s, but it is equally beautiful and tempting.
It was time.
I used Stephanie’s recipe, with only two changes. She calls for a cast-iron pan, which I don’t have, so I used an All-Clad copper skillet, which has the twin advantages of not holding heat as well and costing ten times as much. I also added blueberries to the batter.
One or the other of those changes, or perhaps both, prevented my Dutch Baby from puffing up in the middle the way it should, and it wasn’t nearly as beautiful as Stephanie’s, Paula’s, or Niels and Mary’s. But it was crunchy around the crust, fruity in the middle, and eggy throughout. We loved it.
And, if we eat three a day, every day, we’ll use up every single one of our eggs!