Cole’s Dutch Baby

Cole's Dutch Baby is rated 4.7 out of 5 by 9.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6

This recipe comes from Cole Dickinson, who is Michael Voltaggio’s sous chef at the restaurant Ink in Los Angeles. Dickinson says, “My mother was a single mom raising three kids. She made Dutch babies because they were affordable—and always made us feel special. Today, they’re something we all associate with special occasions and happy times.”

Ingredients:

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar, plus more for dusting
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • 3/4 tsp. vanilla extract
  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 bacon slices, diced
  • 1/2 cup maple syrup

Directions:

Put an 11-inch French skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 475°F.

Meanwhile, in a bowl, whisk together the cream and the 1/4 cup confectioners’ sugar. Pour the mixture into a cream whipper and charge with the cream charger. Refrigerate until ready to use.

Put the eggs, flour, milk and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.

When the oven is preheated, put the butter in the hot skillet. Return it to the oven until the butter melts and browns, 2 to 3 minutes. Carefully pour the batter into the hot skillet. Bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.

Meanwhile, heat a 9-inch French skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the fat in the pan. Return the bacon to the pan, add the maple syrup and simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.

Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with the whipped cream and bacon syrup. Serves 4 to 6.

Adapted from a recipe by Chef Cole Dickinson, Michael Voltaggio’s sous chef at Ink, Los Angeles.

Rated 5 out of 5 by from A favorite recipe in our house! I don't generally do reviews for recipes, but this one has been a favorite in our house since I happened upon it in a WS catalog. My husband LOVES it and it's a fantastic treat for a weekend brunch. Typically, I've made this in a large pan, but today I tried it in 2 small cast iron pans and it still turned out fabulous. I've even used whole wheat flour from time to time and although it doesn't rise as much, it's still delicious. Would highly recommend...just make sure you use really good pot holders (the pan gets incredibly hot)!
Date published: 2017-01-29
Rated 5 out of 5 by from A Real Treat! I made this recipe as an alternative to our usual special Sunday breakfasts. It was an immediate hit! Now it's the most-requested breakfast for our special occasions. Frankly, I don't know why I save it for only those times. It's so easy to make and such a treat that I could easily make it any day of the week. It's also quite a conversation piece when company is over for brunch. And there are so many ways to top it off: plain powdered sugar, berries, whipped cream, pure maple syrup, other flavored syrups, creme fraiche, honey butter, etc.
Date published: 2014-02-22
Rated 2 out of 5 by from very heavy and dense from the looks of this pic, it should rise and be light and fluffy but my experience was more like the other pic on the site where it was bottom heavy, didn't climb the sides and had the texture of a greasy custard . . . still looking for a good dutch baby recipe
Date published: 2012-03-25
Rated 5 out of 5 by from Perfection! Made this as part of a Sunday morning brunch for my husband and it could not have been easier. I used Lactaid Fat Free milk, but didn't skimp on butter, etc. For the syrup I just browned Canadian bacon and added syrup. Next time I will try putting fig and lemon preserves instead of the syrup.
Date published: 2012-03-04
Rated 5 out of 5 by from Absolute heaven!!! I am so glad I came across this recipe in the catolog the week after I finally bought myself a pair of all clad skillets! I increased the recipe by 1 extra egg, 1/4 cup flour and 1/4 cup milk because I had a 12 inch skillet. The only thing I would change about this recipe is that I would have some fresh berries to put on top next time. Looked just like the photo and there were zero leftovers. Thank you for a new favorite recipe for family breakfasts!!
Date published: 2012-02-27
Rated 5 out of 5 by from Easy and delicious! My family could not wait to have this. It was so easy and could not fail in making. The ingredients are staple items in the pantry. I had to watch it the first time I made it so that it would not burn.
Date published: 2012-02-26
Rated 5 out of 5 by from Super easy and quick Kids love it when it rises and makes "walls". I bake it only at 450 degrees for about 15 minutes, but I guess ovens do vary. Serve with bacon maple syrup just fantastic. W have made this a few times and the recipe has never failed. .
Date published: 2012-01-21
Rated 5 out of 5 by from easy and delicious Used cold eggs and milk straight from fridge and blended in my Vitamix until super frothy, so I don't agree with the "must be room temp and don't overmix" comment. You can't mess this up. Also, the drippings from the bacon can be substituted for some of the butter and only make it taste better!! Keep the ratio of 1/4c milk, 1/4 c flour, 1 egg and you can make more or less batter to accommodate a smaller or larger skillet. Super easy and fantastically yummy.
Date published: 2012-01-15
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