You know those recipes you grow up on as a kid, that even as an adult there’s something nostalgic every time you make it? That’s exactly how I feel about the Dutch Baby. My Mom used to make these for us growing up as a breakfast for dinner treat and we loved it. Now as a Mom, it’s become one of my favorite dishes to whip up for my kids. It’s also quickly because a frequently requested dish in my home.
A couple weeks ago, I pinned this blueberry dutch baby recipe I found on Pinterest. I even Instagramed a picture of the one I made here. Tonight, when my kids requested a dutch baby for dinner, I was all out of blueberries, but I and just picked up some pears at Sprouts this week. So adapting the recipe I found on Pinterest, I decided to improvise with pears. Since it turned out so delicious I decided to snap a couple quick pictures and share it with you here. I’ll try and make this again soon, so I can get some shots with better lighting, but in the mean time, pin this baby and cook it! I promise you won’t be sorry!
- 3 tablespoons of unsalted butter, melted
- 1 pear, thinly sliced
- 2 large eggs
- 1/2 cup milk
- 4 tablespoons of granulated sugar
- 2 teaspoons of vanilla extract
- 1/2 cup of all purpose flour
- 3/4 teaspoon of cinnamon
- 2/3 teaspoon of ground nutmeg
- powdered sugar, for dusting
- Pre-heat oven to 425. Add 2 tablespoons of unsalted butter to a large oven safe skillet (I used my cast iron skillet). Put skillet in the oven to melt the butter. I put it in there and let the butter melt slowly as the oven heats up.
- While the butter is melting in your heading oven. Take a small skilled and on your stove top, melt 1 tablespoon of butter. While your butter is melting, thinly slice your pear. Add the pear slices to the melted butter, then pour 1 tablespoon of granulated sugar on top. Mix butter, sugar and pears together and allow them to caramelize. Once warm, set aside.
- After the butter has melted in the cast iron skillet, remove it from the oven and add your pears to it. Spread evenly.
- In a large bowl, combine eggs, milk, sugar, vanilla and whisk to combine.
- Add the flour, cinnamon, nutmeg, and whisk until smooth and free from lumps.
- Slowly and evenly pour the mixture over the top of the pears and put your skillet back into the oven.
- Bake at 425 degrees for about 20 minutes, or until the center is set. Dutch baby will tend to puff up while it’s baking, it’s normal, so don’t worry!
- When done, remove your dutch baby from the oven and let it cool for a minute before dusting with powdered sugar. Serve warm for your guests.
- If you have left over, place in a sealed tight container and eat at a later time.
Please note that this recipe was taken from Averie Cooks and was adapted to add pears instead of blueberries, but y’all should check out her blueberry recipe because it’s delish!