Citrus Dutch Baby


1. Preheat oven to 450°F

2. Prepare the batter. Whisk the eggs and milk until combined, then whisk in flour, sugar and salt until smooth. Alternatively, combine all ingredients in a blender until smooth, scraping down the sides, as needed. Set aside.

3. Add butter to a 10-inch cast iron skillet and place in the preheated oven. As soon as the butter has melted, about 4 minutes, give the batter another whisk, then pour into the hot pan and immediately return to the oven. Bake until puffed and golden brown, about 15-18 minutes. 

4. The Dutch Baby will begin to deflate once out of the oven, which is completely normal and expected. Squeeze citrus juice over top and sprinkle with powdered sugar. Slice into wedges and serve immediately.

Pro Tip: To elevate your presentation and make the most of your fresh Texas oranges and grapefruits, you can serve the Dutch Baby with citrus segments also known as supremes. While the Dutch Baby bakes, use a sharp knife to slice off the peel and pith, following the shape of the fruit. Cut away the segments of citrus in between the membrane; set segments aside in a bowl. Squeeze the juice from the remaining membrane into the bowl. Spoon the citrus and juices over the Dutch Baby and sprinkle with powdered sugar just before serving.

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