Wednesday, May 18, 2011


     Earlier this week I made one of the best desserts ever. It is like summer, booze and crepes rolled into one (although pretty light on the booze part). What is this delicious dessert? A strawberry-amaretto dutch baby.
And let me tell you... It's so good with a little bit of cool whip. Or with ice cream. Or by itself. It's great for brunch or dessert, and its so easy. You do need a food processor though, heads up. 

Strawberry Amaretto Dutch Baby
For dutch baby:
3 large eggs, at room temperature
3/4 cup all-purpose flour
3/4 cup whole milk
1 tablespoon sugar
1/2 teaspoon vanilla
pinch of salt
3 tablespoons unsalted butter
confectioner's sugar for dusting

1. Preheat the oven to 425 degrees. Mix the first five ingredients in a food processor and process until mixture is smooth and larger in volume (about 30 seconds). 

2. Heat a 10-inch bast iron skillet over medium-high heat. Melt the butter in the pan - but only until it no longer foamy. Remove the pan from heat, pour the batter in and immediately place in the oven. 

3. Bake for 15-20 minutes, making sure not to burn the sides (mine was done in about 17). Remove from the oven; the sides will shrink as it cools. 

4. Top with strawberries and dust with confectioner's sugar. Serve immediately.

For strawberries:
2 quarts fresh strawberries, sliced
1 tablespoon (or more to taste) sugar
4 tablespoons Amaretto 

1. Place sliced strawberries in large bowl. Sprinkle with sugar and stir gentle. Refrigerate for at least a half hour, allowing the sugar to bring out the juices in the strawberries. Add Amaretto. Serve immediately with the dutch baby. 


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