Dutch Baby Tropicale
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 TimePrep: 15 min. Bake: 20 min.
- 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
- 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.
- 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.
Nutrition Facts1 each: 268 calories, 16g fat (9g saturated fat), 166mg cholesterol, 145mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 7g protein.
Originally published as Dutch Babies in Country Woman February/March 2011