Dutch Babies

Serves 4


  • 1 cup flour
  • 1 cup milk
  • 4 eggs
  • ½ tsp salt
  • 4 tsp melted butter, divided (or 1 tbsp for 8" skillet)

Serving Suggestions

  • lemon wedges
  • powdered sugar
  • fresh berries or sliced fruit


  • blender
  • 4 (1½” x 3½”) ramekins or 8" cast iron skillet
  • foil-lined baking sheet
  • pastry brush


  1. Preheat oven to 475º
  2. To make batter, in a blender, add flour, milk, eggs and salt and blend thoroughly. Scrape down sides of the blender if necessary to insure all flour is incorporated. Batter will be loose which is the desired consistency
  3. Place ramekins on a foil-lined baking sheet
  4. Melt 4 tsp of butter and place 1 tsp in each of 4 (1½” x 3½”) ramekins (or melt 1 tbsp of butter and place in an oven-proof 8” skillet)
  5. With a pastry brush, spread the melted butter around the inside of the ramekins or skillet
  6. Divide batter among ramekins or pour into skillet. Bake (with ramekins on the baking sheet) for 10-12 minutes until nicely puffed and browned
  7. Remove from the oven. Ramekins will be very hot, so definitely use a kitchen towel or oven mitts to handle them. The puff will begin to deflate, so serve immediately. Drizzle a little fresh lemon juice and a dusting of powdered sugar onto each puff. If made in a skillet, cut into 4 wedges, transfer to plates, garnish as desired and serve