This classic mini Dutch baby is so easy to whip up for brunch.
The Deets
Welcome to the next episode of “Make it Mini” which is a series that reimagines recipes using Le Creuset Mini Cocottes. Next up, we’ve made a mini version of the classic Dutch baby. These poofy little pancakes can be made savory or sweet. We opted for sage brown butter and sprinkled them with nutmeg and flaky sea salt. The mini Dutch babies bake right in the sage mini and get a golden, puffy crust with a buttery center. They’re super easy to whip together for Sunday brunch treat. Make them for the whole fam or just for yourself (plus some extras!). The beauty of a Dutch baby is that you only need a few ingredients: eggs, flour, milk, sugar, and nutmeg. Whip it all together and pour it into your cocotte. It’s so lightweight and fluffy. Feel free to add your own variation of toppings if you prefer it to be more savory or sweet. I went for a little mix of both for this version. The possibilities are endless! If you enjoy this recipe, be sure to check out all the recipes in this “Make It Mini” series. Enjoy and happy brunching!!
“Make it Mini” with Le Creuset: Dutch Baby
Ingredients
- 3 eggs at room temperature
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tbsp sugar
- ¼ tsp nutmeg + more for topping
The sage brown butter:
- 6 tbsp butter
- A few sprigs of sage
Instructions
- Preheat oven to 425. Add butter to a skillet on medium heat. Once butter has melted, add in sprigs of sage. Reduce heat slightly and let sage sizzle in the butter, stirring often. After a few minutes the butter will begin to brown and caramelize. Turn off heat.
- Make the batter by combining eggs, flour, milk, sugar and nutmeg to a bowl. Using a hand mixer or whisk, mix the ingredients until smooth. The batter should be pretty loose.
- Add cocottes to the hot oven for about 3 min. Remove and generously brush the inside with the browned butter. Add about ½ cup of batter to each cocotte. You can add a little more or less depending on how large you want your pancake to be.
- Bake for about 15-18 min or until pancake is puffy and golden. Remove and dust with nutmeg or other toppings of choice. Enjoy!
4 Comments
I made these just the other day and we LOVED them! Lining the cocottes with the sage brown butter gives it a really nice herb-y flavor. I added some powdered sugar on top because I wanted it to be a bit sweeter. I am definitely going to make these again! I love that these recipes are specifically for the mini cocottes. Thank you for sharing!
Yay I am so happy to hear this!
Can I make these in cast iron cocettes?
Definitely!