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Dutch Babies

Ingredients

  • ⅔ cup (160 ml) whole milk
  • ⅔ cup (90 g) all- purpose flour or 1/2 cup/100 g gluten- free flour mix
  • 1 tablespoon sugar
  • Pinch of salt
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • 3 large eggs
  • 3 tablespoons unsalted butter

Instructions

  • Preheat the oven to 450°F (230°C), including the cast- iron skillet, placed on the middle rack.
  • In a blender, combine the milk, flour, sugar, salt, nutmeg, cinnamon, and eggs, and blend until uniform, about 30 seconds.
  • When the oven reaches temperature, carefully remove the hot pan from the oven and coat it with 1 tablespoon of the butter, working promptly to avoid burning the butter and cooling the oven. Pour in the batter and return the pan immediately to the oven.
  • Bake undisturbed for 15 minutes, resisting the urge to poke, stroke, or inspect.
  • Remove from the oven, place on a trivet, and put the remaining 2 tablespoons butter to melt on top.

Notes

Note An 8- inch or 10- inch (20- cm or 25- cm) cast- iron pan is crucial to your success here: the heat it retains, its nonstick attributes, and the straight and tall walls. Don’t attempt to make babies with anything less.