On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
> arranged random neurons and said:

>sf wrote:
>
>>> Koko and I made Dutch babies last weekend. Hadn't made them in a while
>>> and forgot how simple and good they are.
>>
>> I have no idea why I don't make them more often. They're easy and
>> delicious. Why, why, why???
>
>Because they're HEAVY.

You must be using the wrong recipe, Bob. The Dutch Baby I make is
anything but (and you can substitute 1 t. vanilla with 3 T. sugar):

@@@@@ Now You're Cooking! Export Format

Dutch Baby

breakfast

3 tablespoons butter, melted and divided
1/2 cup flour
3 tablespoons vanilla sugar; plus extra for serving
1/2 teaspoon kosher salt
1/2 cup whole milk; room temperature
2 large eggs; room temperature
lemon wedges

Preheat oven to 375° F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron
skillet and place in the oven. Set the remaining tablespoon of melted
butter aside to cool slightly. Wait 10 minutes before assembling the
other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining
tablespoon of melted butter into the bowl of a food processor or
blender and process for 30 seconds. Carefully pour the batter into the
preheated skillet. Bake on the middle rack of the oven for 30 to 35
minutes or until the edges are puffed and brown. Sprinkle with
additional vanilla sugar and serve with lemon wedges.

Notes: Alton Brown

Yield: 4 servings

Preparation Time: 15 mi

Terry "Squeaks" Pulliam Burd

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