Dutch Babies II
"I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup milk
- 2 tablespoons butter
- 1 pinch salt
- 1 pinch ground nutmeg
- 1/2 cup sifted all-purpose flour
- 2 tablespoons confectioners' sugar for dusting
- Carbohydrate 58.8596362459815 g
- Cholesterol 41.4031250181531 mg
- Fat 15.141707506577 g
- Fiber 1.54060002565384 g
- Protein 11.9001737516849 g
- Saturated Fat 9.20210250407001 g
- Serving Size 1 1 serving (260g)
- Sodium 235.56200005527 mg
- Sugar 57.3190362203277 g
- Trans Fat 1.27869125053731 g
- Calories 420 calories
Directions Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
