It’s Father’s Day, Baby

Want to do something special for Dad this weekend? Here’s a recipe that I made for my dad while he was staying with us for his 70th birthday. (Because he lives in Montana, I won’t get to spend Father’s Day with my dad, but I’ll be thinking about him.)

When I was growing up, we used to have a Dutch Baby quite often, especially when we had a house full of family visiting from out of town. Mom served it with homemade apple butter, cinnamon, and sugar—but it’s also good with sautéed apples.

When I made it for my father last year, he said he hadn’t a Dutch Baby since I was a kid. (At right is a picture of Dad and me at my wedding a few years ago.)

Happy Father’s Day, Dad!

Dutch Baby
Serves about 2-3
Total prep time: 45 minutes
¼ cup butter
3 eggs
¾ cups milk
¾ cups flour
Cinnamon (optional)
Sugar (optional

Preheat oven to 425° F.

Place butter in a 2- to 3-quart pan (I prefer a cast iron pan, but it works in a 9″-by-13″ pan as well) and put it in the oven to melt the butter and heat the pan.

In a blender or food processor, blend egg for 1 minute. Gradually pour in milk, then slowly add flour. Whirl for 30 more seconds once all of the flour has been added.

Pour batter into the heated pan with melted butter, and return pan to oven. If you want to add a little flavor and sweetness, sprinkle the batter with a small amount of cinnamon and sugar before baking.

Bake for about 20-25 minutes or until it is set in the middle.  (although it is basically a popover, so try not to oven the oven door nor bake loud noises or it might “fall.”)

Tina’s Tip: This is an easy recipe to multiply to serve a crowd. Here’s a handy chart with measurements: