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I had a Dutch Baby recipe that I made for my family for years. It was a true family favorite. Then I lost the recipe. I tried another gal's recipe, but it was definitely not the Dutch Baby Recipe my family has always known and loved. Then I tried your recipe. BINGO!!!! This is it...this is the one. Thank you, so much, for submitting it. I'm in heaven. :-)

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Dutch Babies I

Reviewed: Jul. 31, 2011

I've been making dutch babies for years and thought I'd give this new twist a try with the whipping cream. It tasted O.K. and it did fluff up like a Dutch Baby, but the taste and the texture wasn't at all what I was expecting.. Maybe it was the cream...I don't know. I do know that 9 eggs is way too many. I'm going to stick with my tried and true recipe consisting of 3/4 C. All Purpose Flour, 1T. sugar, 3 eggs, 3/4 C. milk and 2 T. butter melted in a 10" oven=proof skillet. Heated at 400 degrees for 15-20 minutes.

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Dutch Babies

Reviewed: Jul. 31, 2011

I tried this recipe today because I thought the whipping cream might be a pleasant upgrade to an old family recipe. It wasn't at all like the ones I've made in the past. I was disappointed. It didn't have that great "pancakey" taste that I love so well. I think the whipping cream may have had something to do with it...I don't know. And 9 eggs is just too many. I think I'm going to stick with my old tried and true recipe. 3/4 C. of flour, 1 T. of sugar, 3 eggs, 3/4 C. of good old fashioned milk and 2 T. butter melted in a 10" Oven-Proof Skillet at 400 degrees for 15-20 minutes.

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6 users found this review helpful