I was in that “What shall I make for dinner?” moment, looking through the fridge and freezer and cupboard, nothing jumping out. I’d seen a recipe for a whole wheat Dutch baby not long ago and was reminded when the egg carton caught my eye. However, I decided to skip the whole wheat and go for one of the college-years’ standards. It’s a dinner-sized popover, sorta, but the batter doesn’t have to rest a bit on the counter.
They’re quick enough with a whisk to 2 eggs, 1/3 cup milk, 2 Tablespoons half-and-half , 1/2 cup all-purpose unbleached flour and 1/4 teaspoon salt. The oven is at 425. A tablespoon of unsalted butter has melted in the small cast-iron pan which is purposely hot on the burner when the batter goes into the pan, sizzling as it then goes into the oven. 15 minutes later it collapsed when I opened the oven door. (They always collapse. It’s a feature. I wanted a photograph before the air escaped.)
A little salted butter on some of it, sliced nectarine on some, a spoonful of recently-made Jam of Plums on some and dinner was served.
(For vegetable, I thought about one and opted out. Next time. After all, Dutch babies can be served for breakfast or brunch, too, piled high was sauteed or roasted vegetables, especially roasted red bell pepper and onion, or mush and spinach and cheese.)
(When I saw the Dutch baby growing into a bigger baby that I expected, I opened the oven door and put aluminum foil underneath the rack. No spills, but the Dutch baby was so mad at me for opening the oven that it fell before I could get a photo of its puffy self.)
Ms Chef in Seattle 