Breakfast: Brown Butter Dutch Baby

Recipe by Molly Baz A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn’t be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.

Ingredients

4 tablespoons (1/2 stick) unsalted butter
3 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon sugar, divided

Instructions

Preheat oven to 425 °F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15 –20 minutes.
Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.

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