Entertaining Dutch baby two ways: make it sweet or savoury By Evelyn Raab Published: November 27, 2017 Updated: July 17, 2024 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Photography by Jim Norton Jump to Recipe Print Recipe Dutch baby two ways Evelyn Raab This is so crazy easy and delicious that you’ll want to have it every weekend. Make it sweet or savoury—or bake one of each. Everyone’s happy. No ratings yet Print Recipe Pin Recipe Course Breakfast Servings 2 people Ingredients 1x2x3xBasic batter½ cup all-purpose flour½ cup milk2 eggs½ tsp saltSweet dutch baby2 tbsp granulated sugar1 tsp vanilla extract1 tbsp butter1 cup fresh or frozen berries, or diced fruitSavoury dutch baby4 slices bacon fully cooked until crisp and roughly chopped (reserve 2 tbsp bacon fat)½ cup shredded sharp cheddar cheese Instructions Preheat oven to 425°F. Place 9 or 10″ heavy, oven-safe skillet (cast iron is great, but use what you have) or baking pan in the oven while it preheats.Blend together flour, milk, eggs, and salt (plus sugar and vanilla if you’re making the sweet version) until smooth.For the sweet version, remove skillet or baking pan from oven, and place it on a heatproof surface. Add butter to pan, and swirl around so butter coats the bottom and sides as it melts. Sprinkle berries or fruit evenly on the bottom of the pan, and then pour in batter. Place pan in oven.For the savoury version, remove skillet or pan from oven, and add reserved bacon fat, tilting pan to coat the bottom and sides. Add bacon, spreading it evenly over the bottom. Pour batter over bacon, and sprinkle with cheese. Place pan in oven.Bake for 15–20 minutes or until it’s puffed up and lightly browned. Take out of oven (it starts to deflate right away, so call everyone to see it at peak gorgeous), cut in wedges, and serve. NotesThis article was originally published in the Winter 2017 issue of Cottage Life magazine. Keyword breakfast Tried this recipe?Let us know how it was!