Dutch Baby Tropicale Recipe

Dutch Baby Tropicale Recipe photo by Taste of Home

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A simple but impressive breakfast, a Dutch baby is a cross between a pancake, soufflé and an omelet. The eggy batter puffs up golden brown.—Cindy Rappuhn, Startup, Washington

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Dutch Baby Tropicale Recipe

Prep: 15 min. Bake: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

5 eggs
1 cup 2% milk
1 cup all-purpose flour
1/3 cup butter, cubed
FILLING:
3 tablespoons butter
2 large bananas, sliced
1 medium papaya, peeled and sliced
Lime wedges, optional

Directions

In a blender, combine the eggs, milk and flour; cover and process just until smooth. Place cubed butter in an ungreased 13-in. x 9-in. baking dish. Place in a 425° oven for 5 minutes or until melted.
Pour batter into hot dish. Bake, uncovered, 20 minutes or until puffy and golden brown.
Meanwhile, for filling, melt butter in a large skillet. Add bananas and papaya. Cook over medium heat until tender, stirring frequently. Spoon into Dutch Baby. Serve immediately with lime wedges. Yield: 8 servings.

Nutritional Facts 1 serving equals 268 calories, 16 g fat (9 g saturated fat), 166 mg cholesterol, 145 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Dutch Baby Tropicale in Country Woman February/March 2011, p23

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.