An Eggcellent Easter Brunch: Dutch Baby

Is it Spring yet? The calendar says so but its still cold out. I guess the Easter Bunny will need a coat this year! Speaking of Easter Bunnies, what are you doing for Easter?  Planning a brunch with the family or a picnic in the park? I’ll be cooking the traditional Italian fare but in case you are planning a brunch, I wanted to share one of my most versatile recipes: the Dutch Baby. 2 questions you might ask yourself while reading this:

  1. What the heck is a Dutch Baby? As I learned about 11 years ago during a brunch at Gabrielle Hamilton’s Prune, it is a jumbo pancake that is cooked in a cast iron skillet. The Perfect Dutch Baby must puff up during the last stages of baking and it slowly deflates before your eyes when you serve it.
  2. With all the pancake recipes and pancake mix available, why would I think about something I ate 11 years ago? It’s simple: because it is a pancake that you can bake in the oven and you don’t have to sit by the stovetop and ladle batter in a pan while your child runs wild in the livingroom.

After checking several recipes online and testing them I was not satisfied with the results. See, I want my Dutch Baby to be the bastard child of a pancake and a clafoutis with just a touch of crepe in it, too. So every Sunday morning during this long LONG winter, I have been testing jumbo pancakes cooked in a cast iron skillet, with various degrees of failure. Until last week.

The recipe below is very easy and versatile. If you want you can use glu

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ten free flour (Cup 4 Cup would be great for this), or substitute part of the flour for almond flour you can do so confidently. For best results, I recommend using a blender to make the batter, and you can prepare it the night before and use it the following morning. This step is particularly important if you are using whole wheat flour that requires additional moisture, thus allowing you to add more milk in the morning if necessary.

Remove the sugar and you can use the same recipe to make pop overs

…. And did I mention that you can also make crepes with the same ingredients? Try this recipe and keep it in your arsenal for stress free entertaining and a beautiful, delicious and very decorative brunch.


  • 4 large eggs
  • 1 cup of AP Flour
  • 1 cup of milk
  • 4 tsp of sugar
  • 1 tsp of salt
  • 1 tbsp of unsalted butter
  • 1 tbsp of vanilla extract
  • Preheat the over at 400F. Place the butter in the cast iron skillet and melt over low heat.
  • Place all the ingredients in the blender and bland at high speed (if you are using a Vitamix, use the “liquify” function) for 2 minutes.
  • Pour the batter in the skillet and place in the oven.
  • The Dutch baby is ready when the borders have puffed up and the pancake is golden brown.
  • Remove from the oven carefully and serve with confectioner sugar and fruit salad.