Dutch Baby Pancake

Dutch Baby

Everyone deserves a break every once in a while – and there are those breaks that are definitely worth waiting for.  After 17 years of working for the same company, I am getting one of those breaks.  My job is not just work – it is all consuming.  I do things with my kids, and take time to write this blog – as a means to get away.  But to be honest, I am never really get away.  It is always in the background of pretty much everything I do.  But not this summer.  I am heading out on an adventure with my two girls, and my husband will join us later.  It will just be us for the summer.  Work will be left behind, waiting for me to engage again in the fall.

To say that this year has been a lot to handle would be an understatement.  After years of being consistent on this blog, I finally had to set it aside for a longer periods of time.  My breaks in the kitchen have been few and far between – but I hope that will change this summer – and if it doesn’t, it is because I am having too much fun doing something else.  Spending time exploring a wonderful city – eating and walking all day.

Last summer was the last time I really spent time cooking – and I made this Dutch Baby Pancake at my mother’s house – I was in such a hurry to take a picture that I didn’t even remember to sift the powdered sugar on top.  Then in a instant, the whole thing was gone – inhaled by my children.  Yes, it was that good.  Now, I am not posting this because it is a beautiful picture – but I couldn’t let this sit in the queue any longer.  With Father’s Day next weekend, I wanted to give you something that will make the father’s in your life happy.  We will be definitely be missing ours!

On Friday, my team made me a farewell video…it was absolutely amazing.  It was hilarious – but the words completely hit the mark.  It’s time to let it go…

Ingredients

  • 1-2 tablespoons canola oil
  • 1 cup flour
  • 1/4 cup cornstarch
  • 2 teaspoons lemon zest
  • 1 teaspoons salt
  • 3 large eggs
  • 1 1/4 cup skim milk
  • 3 tablespoons sugar
  • 1 tablespoons melted butter, cooled
  • 1 teaspoon vanilla
  • powdered sugar

Preparation

Adjust oven rack to middle position and heat oven to 450.  Brush surface and sides of a large oven-proof 12-inch skillet generously with the canola oil.  Place skillet on over rack and heat until oil is shimmering, about 10 minutes.
 
Meanwhile, combine flour, cornstarch, lemon zest and salt in a large bowl.  Whisk eggs in another bowl until frothy and light, about 1 minute.  Whisk milk, butter, and vanilla into eggs until incorporated.  Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
 
Remove skillet from oven and carefully pour the batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Remove from oven and serve immediately, along with powdered sugar for generous sprinkling over the pancake.
For a printer-friendly version of this recipe, please click here:  Dutch Baby
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Oven Crespella with Nutella Sauce

For many of us, our days are flanked by sweets on either side.  Along with morning tea or coffee, the first food many people put into their body in the morning is something sweet.  Then the last thing many people eat before going to bed, is also a sweet.  I know it definitely gets my kids going in the morning – even though we try to limit the syrup intake.  I saw this recipe in Gourmet a long time ago, and it was one that I knew I would get to eventually.  A pancake for dessert – sounds perfect!  I have always wanted to make a pancake in the oven – a big giant one, and this was my chance.  I told the girls that we were going to have a “special dessert” that was like a pancake – and they were so excited they ate up their dinner in record time.  When the crespella came out of the oven, it looked amazing.  I cut it up and drizzeled the Nutella sauce on top – and I just couldn’t wait to dig right in.  It was warm, sweet, tender, delicious – and the Nutella sauce on top was just perfect.  I had seconds, and then thirds…it was fabulous.

The next morning when I woke up – I went right to the refrigerator, and what did I eat?  The leftovers…

Ingredients

  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups plus 3 tablespoons whole milk, divided
  • 2 tablespoons unsalted butter
  • 1/2 cup chocolate-hazelnut spread such as Nutella
  • Confectioners sugar

Preparation

Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.

Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.

Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce.

For a printer-friendly version of this recipe, click here:  Oven Crespella with Nutella Sauce

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