Little faces peer through the oven window watching this weekend-morning beauty rise to extravagant heights. The batter, similar to that of popovers, is so easy to make. The addition of pears and browned butter add elements of sweet, sticky and caramel . . . and who can resist that?
PearDutchBaby_Eaten
Marshall Wright www.eatthislens.com
¾ cup flour
3 Tbs sugar, divided
½ tsp salt
4 eggs
2/3 cup whole milk
4 Tbs melted butter, divided
2 pears, cut in wedges and cored
½ tsp. cinnamon
Preheat oven to 450. In a 9” iron (or ovenproof) skillet sauté pears in 2 Tbs melted butter until beginning to turn golden. Sprinkle with 2 Tbs. sugar and cinnamon. Continue cooking until caramelized and remove from heat. Whisk together 1 Tbs. sugar, eggs, and milk. Whisk in flour just until combined and most lumps are gone. Swirl in remaining melted butter. Pour on top of pears and bake 15-18 minutes, until puffed and golden.
Remove from oven, sprinkle with powdered sugar, cut into wedges and serve immediately.
Marshall Wright www.eatthislens.com
Little faces peer through the oven window watching this weekend-morning beauty rise to extravagant heights. The batter, similar to that of popovers, is so easy to make. The addition of pears and browned butter add elements of sweet, sticky and caramel . . . and who can resist that?
Marshall Wright www.eatthislens.com
¾ cup flour
3 Tbs sugar, divided
½ tsp salt
4 eggs
2/3 cup whole milk
4 Tbs melted butter, divided
2 pears, cut in wedges and cored
½ tsp. cinnamon
Preheat oven to 450. In a 9” iron (or ovenproof) skillet sauté pears in 2 Tbs melted butter until beginning to turn golden. Sprinkle with 2 Tbs. sugar and cinnamon. Continue cooking until caramelized and remove from heat. Whisk together 1 Tbs. sugar, eggs, and milk. Whisk in flour just until combined and most lumps are gone. Swirl in remaining melted butter. Pour on top of pears and bake 15-18 minutes, until puffed and golden.
Remove from oven, sprinkle with powdered sugar, cut into wedges and serve immediately.