Nana’s famous Dutch Babies with a lemon zest sugar topping. Given this is my mom’s recipe, it’s perfect timing for Mother’s Day – who needs brunch reservations?
Dutch Babies are a big deal in my family – my mom (Nana!) makes them every morning at our summer house in Maine. All the grandkids expect them and love helping with the lemon sugar. She has amassed quite a collection of glass pie plates and has a a system of making up to 4 at a time when there is a hungry crowd. These elegant looking treats are essentially a giant popover, baked in a plate or pan. They look complicated, and impressive, but truly are the simplest things to make.
Lemon Sugar is a favorite topping amongst my kids, but you can honestly use the Dutch Baby as a base for a savory treat as well. Top with lightly dressed arugula and prosciutto for a fun lunch or dinner. Plain old butter and syrup never disappoints either. You can top with blueberries before baking, or fill them with sliced strawberries and powdered sugar for a spin on shortcake.
Dutch Babies with Lemon Sugar
Ingredients
- 4 xl eggs
- 1 cup flour
- 1 cup milk
- 1/2 tsp kosher salt
- 2 Tbsp sugar
- 1/2 tsp vanilla
- 4 Tbsp butter
Lemon Sugar
- 2 lemons, zested
- 1/4 cup sugar
Instructions
- Preheat the oven to 400 degrees F.
- Have two glass pie plates ready to go when the oven is preheated - put 2 Tbsp of butter in each.
- Prep the batter: In a blender, combine the eggs, flour, milk, salt, vanilla and sugar, mixing well and using a spatula to scrape as needed.
- When the oven is ready, put the pie plates in for 5 minutes, to heat them and melt the butter. After 5 minutes, remove the plates from the oven, and swirl the to coat evenly with the melted butter. Carefully pour 1/2 of the batter into each plate, and return to the oven to bake for 25 minutes. Do not peek at them or open the door during this time.
- While that cooks, make the lemon sugar - zest the two lemons, and stir the sugar to combine.
- When done, remove the dutch babies from the oven - they will be puffed and glorious! Serve immediately, and top with the lemon sugar.
Notes
