Dutch baby

By Jessica McGovern
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Dutch baby:

  • 6 eggs
  • 1/2 cup (120 milliliters) milk
  • 1/2 teaspoon (2.5 milliliters) vanilla extract
  • 3/4 cup (180 milliliters) flour
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/4 cup (60 milliliters) sugar
  • 3 tablespoons (45 milliliters) butter

Sour cherry sauce:

  • 1 tablespoon (15 milliliters) water
  • 1 tablespoon (15 milliliters) cornstarch
  • 340 grams pitted sour cherries
  • 3/4 cup (180 milliliters) sour cherry juice
  • 1 tablespoon (15 milliliters) sugar
  • 2 teaspoons (10 milliliters) lemon juice
  • 1 teaspoon (5 milliliters) lemon zest
  • Crème fraiche, to serve



  1. Crack eggs into a bowl and whisk. Add milk and vanilla and mix in. Add flour, salt, and sugar and mix in. Let batter rest 15 minutes.

Sour cherry sauce:

  1. Whisk together water and cornstarch in a small bowl and set aside. Put cherries, cherry juice, and sugar in a saucepan and heat. Stir until sugar has melted. Slowly pour in cornstarch mixture and stir to incorporate. Let cook, thickening, about ten minutes.
  2. Remove from heat and stir in lemon juice and zest.

To finish:

  1. Heat oven to 450 F (230 C). Put butter in the skillet and place skillet in oven for five minutes.
  2. Remove skillet and swirl so melted butter coats the bottom of the skillet. Add batter and tilt pan around to make sure batter evenly covers the bottom of the skillet. Place skillet back in the oven.  Bake 10-12 minutes, or until puffed up and golden brown.
  3. Remove skillet from oven. Top Dutch baby with sour cherry sauce and a dollop of crème fraiche.

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