Recipe for this week: A Big Dutch Baby....yummy!

Some mornings call for a Dutch Baby

One of our family favorite breakfast treats is a puffy Dutch Baby.

Easy to do and quite tasty:

Dutch Baby

1/3 cup butter (80ml)

5 large or extra large eggs

1 cup milk (240ml)

1 cup flour (240ml)

Powdered sugar

lemon wedges

maple syrup

jam

Pre-heat oven to 425F or 220C

Put butter in a 9x13 inch baking dish or 9 inch cast iron skillet

and set in 425F oven to melt. While butter is melting put the eggs

in a blender and blend on high for 1 minute. Gradually add milk

while blending.Then slowly add flour and continue to blend for 30 sec.

Remove baking dish/skillet from oven once butter is melted and

pour the batter into the buttery hot skillet.
 Bake in oven for appx 20-25 min.

Or until puffy and nicely browned.
( this is quite similar to a Yorkshire Pudding)

Remove, cut into wedges and serve
 with powdered sugar and lemon wedges.

Or offer maple syrup and jam as alternative toppings.

Enjoy!

This yummy recipe is thanks to the Junior League of Eugene Oregon

who produced the cookbook "A Taste of Oregon"
published originally in 1980.