Greg Ehrlich is a chef and food enthusiast based in Seattle, WA. When not cooking, he enjoys the mountains, water skiing, making music with friends and napping.

Dutch Baby

TasteCase Breakfast: Dutch Babies

One of my fondest memories growing up is Saturday mornings when I’d wake up and make my family dutch pancakes, which we called dutch babies, for breakfast. Light and fluffy, the crust and edges puffing and spilling off the sides, we topped them with fruit, syrup, or my personal favorite, a squeeze of fresh lemon and powered sugar. The earliest I can remember making these is when I was about 8 years old. I’m eternally grateful for my mom being cool enough to let me bake and mess with hot butter and pans at an early age.

Tour was getting close to concluding and I woke up Wednesay morning craving a taste of home. We were outside Richmond, Virginia parked next to a shed. In the music business large outdoor venues are nicknamed “sheds”. This venue we were at was LITERALLY a large wooden shed in the woods.

Taken from Google. Not our show.

Pretty fantastic. Ominous rain clouds were visible in the distance but I pulled out the TasteCase hoping rain would be at bay long enough to crank out breakfast. Sure enough, with the dutch baby halfway done in the oven, the downpour started and I unplugged the oven and ran it into the kitchen of our tour bus to finish baking, my bandmates frantically clearing out empty bottles of beers and half eaten bags of tortilla chips to make counter space. Fortunately my dutch baby turned out delicious.

Rainy morning... photo 3

photo-3

Dutch Babies (serves 3*)

3 eggs
3/4 c milk
3/4 c flour
pinch salt
2 T butter
1/2 green apple, cored, skinned and thinly sliced into quarters
1 t vanilla or almond extract
Dash of cinnamon and nutmeg optional

*Keeping ingredients in proportion, you can add 1 egg, 1/4 c milk, 1/4 c flour  per each additional person

Preheat oven to 400 degrees. While oven is preheating skin, core and slice your apple. When oven comes to temp, place butter in glass pie pan or glass baking dish (anything bigger than 9×9 should be fine) and place in oven.

While butter melts in oven, add eggs to blender. On high speed, slowly drizzle milk and extract into eggs while on high speed through top of blender. With blender still on high, add flour tablespoon by tablespoon to milk and egg mixture. Add salt.

When butter is melted in oven and starting to slightly brown quickly remove from oven and place apple slices in bottom of pan. Pour batter over apple mixture into pan and return to oven.

The baby is done when the edges of the baby are starting to brown and puff up tremendously. A fork in the center of pan should come out clean.

Top generously with powdered sugar and fresh squeeze lemon juice. Fresh fruit in addition to the lemon juice and sugar is also delicious.

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