Brown Butter Dutch Baby
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (1/2 stick)3 large
Egg3 cup
All-Purpose Flour3 cup
Whole Milk1 tsp
Kosher SaltDirections:
1
Preheat oven to 425°F
2
Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes
3
Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside
4
Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute
5
Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes
6
Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp
7
Sugar
8
Cut into wedges and serve
9
Preheat oven to 425°F
10
Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes
11
Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside
12
Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute
13
Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes
14
Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp
15
Sugar
16
Cut into wedges and serve