In our little Caribbean house, weekend mornings always echoed with crepes (there is nothing tropical about crepes, unless you’re like me and slather them with local roasted peanut butter, freshly picked bananas and a drizzle of honey).
But now that I’m all grown up, and somehow still have not learned that unholy amounts of sugary dough are not part of a balanced breakfast, I’ve upgraded to Dutch Babies as a Sunday staple.
I got this recipe off Chrissy Teigen’s new #cravingscookbook, because it’s the easiest one on the internet and you virtually cannot mess this up. Trust me, I was paranoid and I sat in front of my oven for 10 minutes to make sure it was rising. Not only did it rise, Paranoid me had to sit an additional 10 minutes to make sure the enormous fluffly golden pancake didn’t overflow everywhere in what would have been the most delicious explosion of dough ever to happen inside an oven.
1 Cup of Milk
1 Cup of Flour
1/2 tsp of salt
2 tbsp butter melted
For the pan
2 tbsp of butter for greasing
- Preheat your oven to 475F
- When your oven has reached 475F, melt 2 tbsp of butter in a cast iron pan or baking dish until foamy. Make sure to coat all sides of the pan.
- Blend all of the batter ingredients and immediately pour into the pan that’s been greased with the foamy butter. Waste no time, pop the dish back into the oven.
- Now you can, A. Set your timer for 18-20 minutes. B. Sit in front of the oven like me and flash your iPhone light every so often to watch that baby rise. You can also listen to this while you do. Because rising golden dough should be dramatic.
I sprinkled powdered sugar on it, and drowned it in syrup. Whole week ahead to burn calories right? (no.)
Cook’s tip: I noticed that the hotter your oven, a croissant texture will form – the lower the heat, it will take on more a doughy, chewy, egg-like consistency. Both taste good.