Seattle cookbook author Cynthia Nims loves this “big, super-puffy” savory Dutch baby, from her new book, “Crab: 50 Recipes with the Sweet Taste of the Sea from the Pacific, Atlantic & Gulf ...

Part soufflé, part giant pancake, this Apple Dutch Baby is a golden, puffed delight. Here’s how to do it. By Claire Saffitz. October 13, 2014. Alex Lau.

For the Dutch baby, you'll need all-purpose flour, salt, eggs, heavy cream or milk, herbs de Provence, and nutmeg, along with ...

Heat oven to 425 degrees. In a bowl, whisk together the flour and salt. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour.

Bake for 13-15 minutes until the Dutch baby is golden brown on top and has puffed up the sides of the pan. Turn the oven off and let it rest for an additional 5 minutes.

A Dutch baby is one of those dishes that, after you’ve made it for the first time, you’ll want to prepare again and again. 64 ...

Impress your family, friends and food critics with this smoked cheddar Dutch baby with maple bacon and fried eggs — try this indulgent recipe from the Incredible Egg.

Preparation. Step 1. Arrange a rack in center of oven; preheat to 425°. Place a dry medium skillet on rack to preheat. Step 2. Whisk 3 eggs, ⅓ cup flour, ¼ cup sugar, 3 Tbsp. cocoa powder, and ...

Call it a Bismarck, a Dutch baby or a puffy pancake. This airy, skillet-size popover is tasty any way you spin it. Try it two ways, with recipes for a sweet version topped with rhubarb-pear ...

Directions. Preheat the oven to 400 degrees. Generously butter a dutch oven or high sided oven safe pan and sprinkle evenly with Parmesan. (I used a 2 quart vessel.) ...