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When Life Gives You Eggs…Make a Dutch Baby

So I’ve been meaning to post my dutch baby recipe for YEARS. In fact, before I started this post, I searched my website to make sure I hadn’t already blogged about it. I LOVE this dutch baby recipe. Over the years I’ve taken scores of photos of my babies, and now I’m finally posting! (Okay, update . . . I found this in my “draft” file, meaning even when I wrote it I didn’t post!!! The hens are not delivering as many eggs now in the dead of winter, but this recipe still rocks!)

We currently have four hens. This is our third “batch.” The first two times we got three hens, but something always went awry (one would be mean, or one would be a rooster) and we’d soon end up with two. In our last case, we had a rooster chick and then another hen died suddenly before she was 2 years old, leaving us with a solo, lonely chicken. So this time, I started with four to be safe.

Well, you guessed it, all four have grown into wonderful, egg-laying hens. So besides selling eggs to our neighbor, my favorite go-to egg recipe is the following Dutch Baby.

I got the original recipe out of a newspaper years ago and it has two variations, one sweet, one not. I almost exclusively make the sweet one. I suppose because it is so EASY and I always have the ingredients. For the sauce part I usually use plum syrup or jam and frozen blueberries, just because I have those items on hand.

It’s quick, it’s easy, and it’s yummy!

Sweet Dutch Baby with Blueberry Topping

  • 1 cup whole milk
  • 4 large eggs
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1 cup flour
  • 2 Tb butter
  • 1 Tb sugar
  • frozen blueberries
  • jam or syrup

Heat oven to 425 degrees. Whisk together the milk, eggs, vanilla, and salt. (I don’t necessarily use whole milk.) Vigorously whisk in the flour until mostly smooth. You can let it sit with a few small lumps while you prepare the pan and then rewhisk out the lumps. Brown the butter in a heavy-bottom 10-inch skillet (I use cast iron). Rewhisk your mixture and then pour it into the skillet. Transfer to oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch Baby from the oven, sprinkle with the sugar and turn oven to broil. Broil until very puffy and golden brown a couple of minutes longer.

To make the sauce I just add blueberries to whatever fruit syrup or jam I have in a small saucepan and cook it until the berries are hot.


Sandra Smith is the author of the awesome and award-winning middle grade/YA series, Seed Savers. Visit her Facebook and Pinterest pages. Follow her on TwitterSign up for the newsletter!

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