The combination of all the crispy-fluffy-chewy textures is what makes this Dutch Baby such a delicious treat and an exciting, exotic breakfast upgrade from standard French toast or waffles.
Servings 2
Total Time 20 minutesmins
Ingredients
Dutch Baby
3large eggs lightly beaten
125mlcake flour
125mlmilk
60mlbutter
pinchof salt
pinchof nutmeg
a few peaches or nectarines - freshly baked or grilled or canned peaches or apricots
Whisk together eggs, milk, flour, salt, and nutmeg together in a bowl or processor, until foamy, do not overmix.
Add the butter to a hot (heavy bottom) pan and swirl to coat the bottom of the pan then add the batter.
Place in the oven at 200 °C until the sides are puffed and nicely browned, approximately 20 minutes. Do not open the oven door, even if you are tempted, until it is baked.
Take the Dutch Baby out of the oven and squeeze over some lemon juice
Add the fruit and blobs of the almond paste and dust with some icing sugar
Serve in the pan and cut into wedges at the table
Enjoy!
Preparing the Almond Paste
Place all the ingredients in a blender and blend until it binds together.
Form into a sausage and roll in greaseproof or baking paper or plastic wrap and store in the fridge until needed.
Notes
These Babies can be made sweet or savoury for breakfast or brunch but would do just as well for a light supper too.