Dutch Baby Tropicale Recipe
Dutch Baby Tropicale Recipe photo by Taste of Home
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Dutch Baby Tropicale Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


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

Nutritional Facts

1 each: 268 calories, 16g fat (9g saturated fat), 166mg cholesterol, 145mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 7g protein.


  1. In a blender, combine the eggs, milk and flour; cover and process just until smooth. Place cubed butter in an ungreased 13x9-in. baking dish. Place in a 425° oven for 5 minutes or until melted.
  2. Pour batter into hot dish. Bake, uncovered, 20 minutes or until puffy and golden brown.
  3. 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.
Originally published as Dutch Baby Tropicale in Country Woman February/March 2011, p23

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