I love crepes, but I am too intimidated (read lazy) to make them. Then I stumbled upon a recipe for something called a Dutch Baby and it's almost too good to be true. These puppies are delicious and easy to make. It's as though a Yorkshire Pudding eloped with a Crepe and they ran off to Amsterdam for their honeymoon. Seven months later this little beauty was born, and though they told everyone it was premature, one look at the size of this Dutch Baby tells you all you need to know. Hey, remember that old adage - the pancake don't lie. But who cares about such things. Come to Mama for a kiss and a cuddle.
Dutch Baby Pancakes
(2-4 servings unless it's for a teenage boy, in which case it serves 1)
1 cup all-purpose flour
1 cup milk
1/4 tsp vanilla
2 TBSP butter
1/2 lemon, cut in 2 wedges
Preheat your oven to 400F. In a blender, throw in the eggs, flour and milk. Blend until smooth. Spray two round 8" metal cake pans with PAM (yes, funny, haha, heard it many times) and add 1 TBSP of butter to each pan.
Put the pans in the oven and let the butter melt and get bubbly. This will take about 1 minute. Do NOT let the butter burn.
Leaving the pans in the oven, pour the pancake batter evenly between the two pans (I don't mean literally between the pans because that would cause a huge mess in the bottom of the oven. Trust me on this one.)
Bake the pancakes until puffy and browned around the edges, about 15 minutes or so. Quickly invert the pancakes onto 2 dinner plates.
Squeeze 1 lemon wedge on each one, then sprinkle with 1 TBSP of icing sugar. Instead of lemon/icing sugar, you can add cinnamon, or use caramelized apples, or even Nutella. Me, I like the lemon and sugar the best.
Have a cup of coffee and congratulate yourself on your cleverness in rousing teenagers who will sniff the air then wander down from their rooms like zombies in wrinkled pajamas.