Last week while I was enjoying some quiet TV time while the girls were sleeping in during their Spring Break, I saw this recipe on PBS's Cook's Country and I knew I would be making it for breakfast after the cooks on the show compared it to a popover no less than 6 times in the 5 minute segment. Popovers are always a huge hit in this house and now this Dutch Baby is too.
Dutch Baby Recipe
Preheat oven to 425 degrees F.
Rub vegetable oil (butter will burn) on the bottom and sides of a 12" oven safe skillet and heat in the hot oven while mixing up the batter, about 10 minutes. The pan needs to be piping hot when you pour in the batter.
Beat together 4-5 eggs (depending on the size of your eggs), then mix in 1 cup of milk and 1 T melted butter. To the egg mixture add 1 cup of flour and 1 T corn starch (for the crispy edges) and whisk until smooth. That's it! Pour the batter into the hot pan and bake in the oven (make sure you have plenty of room above the pan for expansion) for 20 minutes or until it is puffy and golden brown.
Once you remove it from the oven you can dust it with powdered sugar or any other toppings you wish and cut into large triangles.