Active Time

　　5 minutes

　　Total Time

　　25 minutes

　　A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn’t be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.

　　

Ingredients

Serves 6

　　4 tablespoons (½ stick) unsalted butter

　　3 large eggs

　　¾ cup all-purpose flour

　　¾ cup whole milk

　　¼ teaspoon kosher salt

　　¼ cup plus 1 tablespoon sugar, divided

　　

Step 1

Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.

　　

Step 2

Blend eggs, flour, milk, salt, and ¼ cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes.

　　

Step 3

Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.