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Ted’s Dutch Baby Recipe

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This recipe for Ted’s Dutch Baby is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 T (2½ oz.) butter
3 eggs
3/4 cup milk (soy milk also works)
3/4 cup flour (instructions follow)
1/2 t. salt
A little powdered sugar
Syrup, as needed
3 cups dried fruit if desired

Directions:
Directions:
1. Preheat oven to 450°F
2. Stir flour in its bag or box,. Scoop in 1/4-cup measure. Use back of knife to level off excess, then dump into bowl. Repeat twice more.
3. Heat syrup in small saucepan over low heat or micro at 50%, 1 min.
4. Put butter in very large (12-in.) skillet. Set in oven for 5 min. to melt butter. Make sure handle of skillet won't melt in oven. Leave until butter melts completely.
5. While butter melts break eggs into large bowl with flour, add milk and salt and beat until smooth. If you don't have a whisk, use a rotary beater, hand-held mixer or large spoon.
6. Remove skillet from oven. Pour batter in hot pan. Return to oven and bake 15 to 20 minutes, until puffed up the sides and dark golden-brown.
7. Serve: Remove from oven and slice onto serving plate. Pile fruit in center (if desired). Sprinkle with powdered sugar. Cut into wedges.
8. Pass syrup to pour on. Powdered sugar looks prettiest if you put a spoonful in a little strainer and shake it on top.
9. We like to squeeze lemon juice on the Dutch Baby and then sugar.

Personal Notes:
Personal Notes:
Best if cooked in a cast-iron skillet.

 

 

 

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