Dutch Babies Montana-Style |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of the early recipes in our household - we like to make single serving babies in 6 inch cast iron skillets because they are sooo pretty when inverted onto a plate (that was what we had from the second hand store - LOL). Gotta have accompaniments (& eaters)ready before pulling them out of the oven though - they come out puffed like a souffle & the center falls fast, leaving a crispy edge & custardy center. Great with thick rashers of bacon & maple or huckleberry syrup (especially when it's really cold out)though others love these with fresh fruit, powdered sugar & whipped or sour cream. Ingredients:
2 tablespoons butter |
3 eggs, beaten |
1 cup milk |
3/4 cup unbleached all-purpose flour |
1/8 teaspoon salt |
powdered sugar |
Directions:
1. Have the bacon at least started.
2. Place cast iron skillets in oven.
3. Heat oven to 425 degrees F.
4. Whisk milk, eggs & salt together.
5. Add flour to liquid & whisk until just blended.
6. When the oven has come to heat put 1 Tablespoon butter in each of 2 6inch skillets (or into a large skillet if willing to cut to serve) and swirl to coat bottom & sides of skillet. Don't worry if it browns & foams - this makes it yum!
7. Pour batter into hot buttered skillets & put back in oven.
8. Cook 15 minutes until center is puffed & golden-brown & no longer jiggly - will take 5 to 7 more minutes with larger skillet.
9. To serve, invert onto plate, sprinkle lightly with powdered sugar & serve. FAST!
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