More dramatic than French Toast or pancakes, impress your friends with this stunning easy to make, light and luscious breakfast dish.
I have to admit, the reason we whipped this up for breakfast on a rainy Saturday morning had almost nothing to do with the fact that we adore both breakfast and strawberries, and almost everything to do with its name: Who isn’t at least a little intrigued by a dish called “Dutch Baby”?
This colorful breakfast stunner exceeded our expectations and I know Mr. EN and I will make it again and again. He LOVED it! The baked pastry was light and airy with the perfect texture, sort of like a delicate crepe on the inside with a crispy outer crust. The taste was slightly sweet and faintly lemony, which perfectly complemented the strawberries and roasted pistachios. Are you ready to give your own Dutch Baby a try?
Secrets that Will Make Your D-Baby Amazing:
- Use a cast-iron skillet. Or, make sure you use a skillet that can withstand 450 degrees in the oven. For me, cast iron rules!
- Blend the batter well. We used our Magic Bullet and blended for about 30 seconds. Worked perfectly!
- Use real lemon juice from a just-squeezed lemon, not bottled lemon juice.
- Sprinkle the powdered sugar on after the Dutch Baby cools slightly.
We ate our Dutch Baby with my 87 year-old cutie-mom who was visiting us. We all thoroughly enjoyed it and were surprised at how easy it was to make. We topped our “baby” with a dollop of Greek Gods, Greek Style Honey Yogurt and a scant drizzle of real maple syrup. Sooo good. We’re already thinking of all the soon-to-be in-season summer fruits to top this with next time we make it.
Extra Good News: This recipe serves 4. That means – if you are watching your weight and your portions – that you get a pretty large serving for just 256 calories. Warning – this calorie count does not include the yogurt or maple syrup mentioned earlier so be judicious with that if weight loss is your goal. 🙁
Oh, and this just in: I saw a Rosemary and Garlic Dutch Baby recipe in this month’s Food Network Magazine. Bring it on!
Peace, love and good eats, from our Empty Nest to yours.
Strawberry Dutch Baby
Yield 4 slices
More dramatic than French Toast or pancakes, impress your friends with this stunning easy to make, light and luscious breakfast dish.
Ingredients
- 1 ½ quarts fresh strawberries
- 2 teaspoons powdered sugar
- 2 teaspoons grated lemon rind, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 10 tablespoons fat-free milk
- ½ cup all-purpose flour
- 2 large eggs
- 1 egg white
- 2 ½ tablespoons butter melted and divided
- Cooking spray
- 2 tablespoons shelled lightly salted pistachios, crushed
- Extra powdered sugar for sprinkling
Instructions
- Hull and slice strawberries Place in a bowl and add lemon juice, 1 teaspoon lemon rind, and powdered sugar; toss.
- Place a 10-inch cast-iron skillet in oven. Preheat to 450.
- In a blender, food processor, or Magic bullet combine cornstarch, milk, flour, eggs, egg white, remaining lemon rind, and 1 tablespoon melted butter. Blend until smooth.
- Once oven reaches 450, remove pan. Coat pan with cooking spray. Add remaining 1 ½ tablespoons melted butter to hot pan. Swirl to coat.
- Add batter to pan, bake at 450 for 20 minutes or until batter is very puffy and golden brown.
- Remove from oven and cool 10 minutes. Top with strawberries and pistachios. Sprinkle lightly with powdered sugar.
- Slice into quarters and serve immediately. Optional – top with a dollop of yogurt and a drizzle of real maple syrup.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 256 | ||
% Daily Value | ||
Total Fat 12 g | 18% | |
Unsaturated Fat 4.4 g | ||
Cholesterol 113 mg | 38% | |
Sodium 125 mg | 5% | |
Total Carbohydrates 30 g | 10% | |
Dietary Fiber 4 g | 16% | |
Sugars 11 g | ||
Protein 9 g | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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