Vegetarian
Dutch baby
A delicious Dutch Baby recipe that is perfect for brunch featuring eggs, flour, butter, and milk. This lacto ovo vegetarian dish covers 12% of your daily vitamins and minerals. Ideal for breakfast or brunch.
Ingredients
free range eggs
3
flour
125 g
lemon
2
milk
244 ml
sugar
4 servings
unsalted butter
2 Tbsps
Method
- Preheat oven to 475 degrees F.
- Cut lemons in half, crosswise.
- Place butter in a heavy 10" oven-proof skillet. Melt butter in oven; when melted, carefully remove skillet from oven.In a bowl, combine milk, flour and eggsmix just enough to blend.
- Add mixture to hot butter in skillet (swish butter around sides of skillet). Return to oven and bake for 12 minutes or until puffed up.
- Remove puffed Dutch baby from oven to platter.
- Sprinkle with juice from lemon halves and dust with confectioner's sugar.
- Cut into serving size pieces and serve immediately.
Nutrition:
309 kcal
Carbs
43 g
Fat
11 g
Protein
10 g
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