Dutch Baby (or Oven Pancake, or Oven Crepe)
serves 4
about 40 minutes
preheat oven to 425 degrees
1/4 cup butter or hard margarine
1 cup flour
pinch of salt
1 Tbsp granulated sugar, honey or maple syrup
1 cup of milk
3 or 4 eggs
Preheat your oven to 425 degrees. Put the cold butter or margarine into a cast iron frying pan, or a 8in casserole dish. Put the pan in the oven to heat the butter and the pan (this would be the 'method').
Mix together the flour, salt, sugar, and milk. Beat in the eggs one at a time until well mixed – you can do this by hand or with a mixer, your choice. Pour this mixture into the hot pan in the oven – not literally in the oven, but somehow get the baby batter into the pan.
Bake for 25 minutes. The pancake puffs up nice and high, like a souffle, and then collapses once you take it out of the oven. DON'T PANIC! This is supposed to happen. The edges will be high and slightly crispy, and the inside is flat and eggy. It's a perfect platform for fresh fruit and whipped cream, maple syrup or any other topping you enjoy.