Dutch Babies I Recipe - Allrecipes.com
Dutch Babies I Recipe
  • READY IN 25 mins

Dutch Babies I

Recipe by  

"A special breakfast treat at our house. We like them with powdered sugar, jelly or syrup."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease four 9 inch cake pans.
  2. In a large bowl, beat together cream, flour, salt and eggs. Pour into prepared pans.
  3. Bake in preheated oven until puffed and golden, about 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 20 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

These are really easy for kids to make for their moms. I did. And my mom loved them! She said that they were just as good as the resturant ones. And it was so cool how they puffed up like magic. I don't know why that happens, but it's awesome to watch!

 
Most Helpful Critical Review
Jan 25, 2004

I had never tried Dutch babies before, and am not sure if they are supposed to be so eggy, or more of a pancake. I think I will try another recipe that does not call for so much egg.

 

25 Ratings

Nov 21, 2007

great recipe, made me think about growing up, I assumed that the egg amount was wrong( some times our chefs hit 9 instead of 3 on the keyboard, ) I added a little nutmeg to mine and some vanilla, cut a little flower and WOW how simple and awesome

 
Jan 25, 2004

These are excellent! My mom serves them with homemade applie pie filling, leftover from Thanksgiving baking. Or use canned pie filling in different flavors. These go great with sausage, and we even eat them for dinner.

 
Nov 23, 2007

They are suppose to be eggy. Squeeze lemon juice over it along with sprinkled powdered sugar. Thanks for sharing this recipe!

 
Jan 25, 2004

I also felt these were a little 'eggy.' I am going to try one with less eggs as well as another rater.

 
Jan 25, 2004

Nice for an easy treat! (not for the calorie conscious!) Kids love them too!

 
Nov 25, 2007

I have never had anything quite like this before, but I liked it and so did my dad, who ate it plain even though I offered him butter, jam, and real maple syrup. I enjoyed mine with a little butter and about a tablespoon of real maple syrup on top; I found it light, fluffy and just sweet enough! I didn't think it was "too eggy" at all. The only thing I might change about this recipe is to add a dash of fresh lemon juice and a teaspoon of vanilla to the batter. One warning: please don't forget to grease your baking dish! Use Pam, olive oil, or even butter - just make sure you grease the bottom and sides! I forgot and my Pyrex baking pan wound up being a mess of browned-on egg that was quite a chore to clean.

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 279 mg
  • 93%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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