Ditalini’s Dutch Baby

Later this morning I’m going to photoblog the deMenthe family’s 4th of July feasts. That, along with this entry, will (I hope) signal an end to my long absence from Crouton’s Kitchen.

A long time back I promised to post Ditalini’s Dutch Baby recipe. Dutch Baby is a form of pfannekuchen or pancake, but this recipe is, I believe, simplified and Americanized. Ditalini would like me to note that she learned this recipe from a friend, Melanie Martin.

With this recipe I’m adding a breakfast category to the recipe index. In time I’ll add more breakfast recipes. But enough about that. Let’s get to the Dutch Baby!

Dutch Baby fresh from the oven

Ditalini's Dutch Baby

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 cup flour
  • 4 eggs
  • 1 cup milk
  • 1/3 cup butter


Preheat oven to 450°F. Put butter in a 9″ by 12″ casserole, briefly place casserole in oven to melt the butter, remove from oven. Using a blender, mix the flour, milk, and eggs. Pour batter on top of the melted butter in the casserole (do not stir). Put it back in the oven for 25 minutes. The finished Dutch Baby should be golden brown and lumpy.

Serve with anything you’d normally put on pancakes: powdered sugar, syrup, butter, fruit, etc. You can also mix blueberries or apple slices into the batter before baking.


Amateur cook and barbecue fanatic.

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