Chef John's Dutch Babies
This is a great recipe, quick and delicious. I doubled the recipe and baked it in a big 9X13" pan (no, I didn't clarify the butter, just preheated the pan at 475, added butter and turned down to 425, like a previous reviewer). BUT next time I'll try the opposite -- bake the recipe in a muffin tin, sprinkle on the lemon and sugar and fill with fruit salad topped with yoghurt/whipped cream. Voila, super simple and stunning holiday breakfast!
Update: these are awesome baked in muffin tins - just remember they are done in about 1/2 the time.
This is also a forgiving recipe: the eggs and milk weren't at room temp, the butter not clarified -- and they still turned out puffy, with just the right eggy texture -- sort of like the inside of a crueller.
12 users found this review helpful
Dec. 13, 2014