Making a Dutch Baby at the East Bay School for Boys

From What’s Cooking at the East Bay School for Boys?




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Dutch Baby

  • Author: Recipe by Andi Kotrozo | Photos by Shannon Kelli


“I love this recipe because it can be dramatic! It is also great savory or sweet, depending on the toppings you choose,“ says East Bay School for Boys cooking instructor Andi Kotrozo.

“It’s really just a baked pancake, like a soufflé but so much easier,” she says as she recounts all the extra steps in making a soufflé:

“I’d have to make a Bechamel sauce, whip the whites, and fold them, and be careful when you open the oven door because it might fall. But with a Dutch Baby you make it all in the blender in seconds, then you put in your hot pan and that sucker just goes.”

The kids choose their own Dutch baby toppings: powdered sugar, lemon, maple syrup, bacon, cheese, berries, caramel, or anything they want to try. “The point is to be creative [and] have fun,” says Kotrozo.

She adds that, as with all soufflé recipes, there is always a chance that the Dutch baby won’t “pouf,” which is part of the drama, she says.

Kotrozo’s recipe is an adaptation of one she found on Phyllis Grant’s blog, Dash and Bella. She likes it because it’s consistent, and while it’s meant to serve 3–4, Kotrozo isn’t so sure:  “I could eat a whole one myself,” she says.


Units Scale
  • 4 eggs
  • 1 cup whole milk
  • 1/4 cup crème fraîche (or sour cream)
  • 3/4 cup all-purpose flour
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons salted butter (to add to hot pan)


Throw your 8- or 9-inch cast iron pan (or ovenproof dish) into the oven. Preheat the oven to 425°F. You want your pan to be very hot.

In a food processor or a blender, blend the heck out of the eggs, milk, crème fraîche, flour, salt, and vanilla (30 seconds or so). If you mix it by hand, add the flour in a few batches and mix really well.

Add your pat of butter into the very hot pan. It will melt quickly. Take the pan out of the oven and quickly pour the batter into the hot pan and get it back into the oven.

The Dutch baby is done when the sides have risen, pouffed, begun to brown, and the center is just set. If you are going to add toppings that require a bit of heat (cheese and bacon, for example), add those at the very end of the cooking (the last minute or two).

Serve immediately.

  • Category: Breakfast, Desert