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Dutch Baby

Jen Haugen
PREHEATING YOUR CAST IRON SKILLET BEFORE ADDING YOUR BATTER MAKES THIS PANCAKE A CRISPY GOLDEN TREAT. TOP WITH FRESH FRUIT AND WHIPPED CREAM FOR AN EASY DESSERT.
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Course Breakfast, Main Course
Servings 4 servings

Equipment

  • Pampered Chef Cast Iron Skillet
  • Pampered Chef Quick Slice
  • Pampered Chef Whipped Cream Maker

Ingredients
  

  • 3 eggs
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/2 cup all-purpose flour
  • 4 tbsp butter, cut into chunks
  • 1/2 cup strawberries, stems removed
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla
  • 1/4 cup blueberries

Instructions
 

  • Place the 10" (25-cm) Cast Iron Skillet into the oven and preheat to 425°F (220°C).
  • Whisk the eggs, milk, sugar, vanilla, and salt together in a medium bowl. Then, whisk in the flour.
  • When the oven is preheated, carefully remove the skillet from the oven and add the butter, swirling it to melt.
  • Pour the batter into the skillet and return it to the oven. Bake for 20 minutes. Reduce the oven temperature to 350°F (180°C) and bake for 5 more minutes.
  • Meanwhile, slice the strawberries with the Quick Slice. Add the heavy cream, powdered sugar, and the vanilla to the Whipped Cream Maker; replace and lock the lid. Pump the handle to make whipped cream.
  • Remove the skillet from the oven. Serve the Dutch baby with the strawberries, blueberries, whipped cream, and powdered sugar.