About the Dutch Baby
By Virginia T Habeeb, American Home magazine (June 1968)
Recently I visited a good friend in Los Angeles, California. After a sumptuous meal, I was thoroughly impressed with the dessert served. Not only was it mouthwatering — it also provided great entertainment for the guests.
It is called Dutch Baby, and the origin of its name I have been unable to find. I immediately told my host I would steal the idea and use it — and here it is.
It’s been fun to make. I often do it at the end of a meal and assemble it (see above) in front of my guests. It’s a popover-like batter that bakes into a shell-like pancake — a different shape every time. It can be served as-is — hot and crispy, and sprinkled with lemon juice and confectioners’ sugar.
Or it can be filled with any number of tasty goodies and topped with dairy sour cream, whipped cream, or ice cream. It takes about 10 minutes to prepare, 30 minutes to bake, and 10 minutes to assemble. Bake it during dinner — have the batter ready to slip into the oven 40 minutes before you wish to serve it.
Here is the recipe as I prepare it with fresh strawberries and frozen peaches. You can, of course, use frozen or canned fruit in any combination. Try it — right before your guests. (You can also serve a Dutch Baby at breakfast for for a brunch.)