Dutch Baby & Whipped Skyr Cream

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Dutch Baby & Whipped Skyr Cream

If you crossed a pancake and a crepe it would be a dutch baby. This slightly nutty and delicately sweetened dutch baby puffs up beautifully and is topped with the most luscious whipped vanilla Icelandic skyr cream. It’ll have you dreaming of more.

Watch it puff up like magic in the oven and then slowly deflate after its pulled out . An absolute stunner to serve your family or guests hot out of the oven!

Watch it puff up like magic in the oven and then slowly deflate after its pulled out . An absolute stunner to serve your family or guests hot out of the oven!

Dutch Baby & Whipped Skyr Cream

  • Serves 4-6 people

Ingredients

Dutch Baby

  • 3 eggs, room temperature

  • 1 teaspoon vanilla bean paste*

  • 1/4 teaspoon salt

  • pinch of nutmeg

  • 7 tablespoons of all purpose flour

  • 1 tablespoon of buckwheat flour**

  • 1 tablespoon white sugar

  • 1/4 cup of heavy cream, room temperature

  • 1/4 cup whole milk, room temperature

  • 3 tablespoon of unsalted butter

Whipped Vanilla Skyr Cream

Serving Suggestions

  • 1 cup of blueberries

  • Powdered sugar for dusting

  • Maple syrup for serving

Method

  1. Leave all wet ingredients (eggs, milk, heavy cream and butter) for Dutch baby out for at least 20 minutes to ensure that they are at room temperature.

    • Note: Using room temperature ingredients ensures that the Dutch baby puffs and fluffs up and big and tall!

  2. Preheat oven to 425 degrees and place a 10 inch cast iron and let it heat up as the oven preheats.

    • Note: You can use a larger cast iron pan if you do not have a 10 inch pan. A smaller pan might lead to overflowing.

  3. While the pan heats up, whisk room temperature eggs, vanilla paste, salt and nutmeg until well beat.

  4. Once egg mixture is combined, gently whisk in all purpose flour, buckwheat flour and white sugar until lump free and smooth.

  5. Pour in the room temperature whole milk and heavy cream to incorporate until the batter is combined and has a runny consistency similar to crepe batter.

  6. Once the oven is preheated, pull the hot pan out and place 3 tablespoons of room temperature unsalted butter and swirl it around so it coats all sides of the pan.

    • Note: Swirling the butter all over the pan , especially the edges, helps the Dutch baby puff and rise in the oven.

  7. As soon as the butter is fully melted, pour your batter directly into the pan and place it back into the oven.

  8. Let the Dutch baby bake for about 10 minutes or until puffy and golden, once it is golden, reduce the oven temperature to 300 degrees and let it bake for another 5 minutes.

  9. While your Dutch baby bakes up, make your whipped skyr cream. Whip the skyr, heavy cream, vanilla paste and powdered sugar in a clean bowl with an electric blender or whisk until the mixture is light and fluffy, about 3-5 minutes.

  10. Get all your toppings ready (blueberries, maple syrup, powdered sugar and whipped skyr cream) so you can assemble your Dutch baby as soon as your Dutch baby comes out of the oven.

  11. Once the Dutch baby is all golden and puffed, pull the Dutch baby out of the oven and top with powdered sugar, maple syrup, whipped skyr cream and blueberries. Slice and serve!

Notes

  • *You can use vanilla extract instead of vanilla paste

  • **You can substitute plain all purpose flour if you do not have buckwheat flour

  • ***If you do not have Icelandic skyr, you can use whole fat Greek yogurt but it may not be as creamy. You can also use plain vs vanilla yogurt but you may need to add more sugar.

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