As of a year ago I became the proud owner of a cast iron skillet. It was gorgeous, heavy, and all mine. But I was afraid to use it. After reading into cast iron skillet ownership, the list of dos and don’ts seemed overwhelming. Don’t wash it with soap. Don’t scrub it with the wrong kind of sponge. Make sure to store it in a warm, dry place. If you don’t follow these rules, you’ll need to reseason your skillet. Reseason it? What does that mean? I don’t want to do that! That sounds way too complicated for a pan. Can’t I just put it in the dishwasher and call it good?
No. I can not. But after reading into cast iron skillet care it a little bit more, it didn’t seem quite as scary as I was making it out to be. And yes … it took me a full year to make this decision.
In order to get over this fear, I bought The Cast Iron Skillet Cookbook: Recipes for the Best Pan in your Kitchen by Sharon Kramis and Kramis Hearne (Sasquatch Books, 2004). After paging through my brand new cookbook, I found an incredibly easy recipe to ease me into cast iron skillet cooking: the Dutch baby.
This cookbook is a great book for new cast iron skillet owners who may be looking for a few new dishes that exceed in flavor when cooked in a cast iron skillet. It also introduces readers to the ins and outs of caring for your cast iron skillet while offering recipes for breakfast, appetizers, entrees, sides, outdoor eating and desserts. However, the main downfall of this book is the lack of art. Although there is a photography section in the center of the book, I am a visual person and would much rather have a photo alongside every recipe. And because there was no picture of a Dutch baby in my cookbook (and no, not this kind of Dutch baby), I can only imagine that mine turned out the way it was intended. What I do know is that it tasted delicious.
{Cook your Dutch baby in a cast iron skillet for maximum taste.}
{Dutch babies puff up after they bake, then they will shrink back down to size.}
{Top it off with mixed fruit to add some sweetness to your brunch delight.}
Dutch Baby
A Dutch baby is a delicious mix between a pancake and French toast. As it cooks it puffs up to delicious heights. By itself, it’s not all that sweet. Top it off with your choice of fruit to add extra flavor to the brunch favorite. SERVES 2
• 2 tablespoons butter
• 4 extra-large eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
Topping:
• 3 tablespoons butter
• Juice of 1 lemon
• 1/2 cup powdered sugar
1. Preheat the oven to 425 degrees. To make the Dutch Baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed unil just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.
2. Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.
3. To clarify the butter for the topping, melt it over low heat in a small saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, about 5 minutes. Pour through a strainer into a glass measuring cup.
4. When the Dutch Baby is done, drizzle the clarified butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Note: I also cut up bananas and strawberries and scattered the mixed fruit onto my finished Dutch Baby for added flavor.
5. Cut into six wedges and serve immediately.
Do you own a cast iron skillet? What are your favorite dishes to prepare in it?
Simply Gina - Fashion, Food, Books 