Dutch puff: easy gourmet breakfast, or lunch, or dinner, or midnight snack…

January 27, 2010 § 12 Comments

This is so easy to make, it seems like cheating in some way – but it isn’t.  If only one could say that of more things in life!

It is so easy,  in fact, that it is one of the first dishes I ever cooked – when I was seven or eight, I do believe. We had a little cookbook with easy recipes for kids, and this was in it.  Cooking simple things early in life gave me a sense of culinary confidence which has led me to do many, many strange things with ingredients over the course of the years. Luckily, I did most of those things while I lived alone, so the myriad disastrous dinners that ended up in the garbage can (those were my pre-compost days, mea culpa, mea culpa) were my own private shame.

Never had any trouble with this old stand-by, though…oh, except for when I tried to make it whole wheat. No go.  Otherwise, it’s a versatile recipe. For one thing, this is pretty much the same thing as Yorkshire pudding (if you omit the sugar – and, if you want to be really authentic, cook it in drippings).

Also,  it can be made into a little gourmet dessert if, instead of pouring all the batter into a big cast-iron skillet, you pour small amounts of it into baby bundt pans – or, if you ain’t got none, muffin tins (which I don’t have. Odd. I have baby bundt pans, but not muffin tins? This is probably a metaphor for something). ..and then serve it on precious little plates, with a dollop of whipped cream and a few berries and maybe a small puddle of blackberry brandy or grand marnier reduction.

It’s also the basis for a frittata, another dish that  is easier than you’d expect.

This Dutch Puff – or Souffle Pancake – or Yorkshire Pud – takes about five minutes to throw together, and fifteen in the oven: so you can put it in, take a shower, do your make-up, put on a silk negligee – or silk pyjamas, whatever – brew coffee, and, voila, in no time at all you have an elegant breakfast with which to surprise your sweetheart. Or yourself.

Dutch Puff

1) Preheat oven to 425.

2) Put 2 tbsp SALTED butter in a  medium-sized cast iron skillet, and put skillet in oven (or put 1 tsp each butter in baby bundt pans or muffin tins – and put those in oven)

3) Measure into a medium-sized mixing bowl:

1/2 c milk

2 eggs

4) Measure into another mixing bowl:

1/2 c flour

1/4 c sugar (unless you are serving this as a savory accompaniment to a meat dish)

(Like my cool green egg? It really is green. The chicken laid it that way.)

4) Blend or whisk wet ingredients.

5) Add wet to dry, and keep right on whisking – until smooth and yellow and runny, like very thick scrambled eggs.

6) Remove skillet (or tins)  from oven. It should be all glossy and bubbly with melted butter. Swirl butter around to make sure whole pan is coated.

7) Pour in batter

8) Put in oven for 15 minutes (12 minutes if making mini-puffs)

9) It will be golden brown and madly puffy when you remove it. Mini-puffs tend to hold their puff better, once removed. Either way, they will taste like very delicate french toast, or bready souffle.

10) Pour over it: honey, syrup, berry sauce, jam, marmalade, cream….

Here’s what the mini-puffs look like:

And here’s what Dobbit looks like,  perplexed at being given his fourth mini-puff.

But he ain’t complaining.

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§ 12 Responses to Dutch puff: easy gourmet breakfast, or lunch, or dinner, or midnight snack…

  • Rebecca says:

    I used Brendan’s camera for this one. Pictures SO much better – but they also take a bloody long time to load. I suppose it has something to do with pixels.

  • Rebecca says:

    Oh, I figured out why I don’t have muffin tins: I never make muffins. And I figured out why I never make muffins: I don’t approve of them. They are like cupcakes, with all the calories, but none of the glam…unwholesome blobs masquerading as healthy breakfast options – like promiscuous girls who have all the moral depravity of courtesans, but none of the aplomb or daring fashion.

    Why don’t I make cupcakes then? Too much work. If I am making cake, I make one big cake, and that’s quite enough for me. Anyway, both Grandmas have a corner on the cupcake market, and I’ll let them keep it.

  • Sofya says:

    This is awesome, I love all the pictures!!! The way I load the pictures is by having downloaded Google’s Picasa. It will both work as a photo editor, and will provide an easy uploading option (you’ll be able to upload them – quickly – to your online public picasa photostream, and then use the links to each picture to insert them into the post). That’s how I do it. Picasa is free to download. All of my pictures are very very large, resolution-wise, but picasa uploads them in no time! I highly recommend it – I got it right after we started this blog, just to this end.

    Cupcakes are too much work! Unbelievable! I never made them before until like two days ago, and I couldn’t believe the time it took to ladle them carefully into the muffin tins. I liked the dainty eating though, after the fact.

    There’s one (and only one) kind of muffins that I used to make though – they were apple muffins, which, upon being baked, were dipped into melted butter and rolled in cinnamon and sugar mixture. Granted, they were too rich for me, but people loved them. It was Jacob’s grandma Kate recipe. Otherwise I don’t like muffins either.

  • Sofya says:

    About the Yorkshire pudding – I think it’s such an awesome thing, the first thing I learned from you! So glad you posted about it, but if you hadn’t, I was certainly going to!

  • Molly says:

    This is great! Love Dobbits cute face:)

  • Maria Snow says:

    Thank you for sharing this easy delicious recipe! I was looking for something different to make for breakfast this morning for my oldest son who is starting his first year of college this week and he’s back home after his first week in the dorm, which is really like a two bedroom apartment with no appliances, and this was wonderful!

    I found it by Googling sevral terms for a recipe that was in a old but really wonderful BHG cookbook I received when I married to his dad (we’ve been divorced for 12 years) and threw it out when I started dating my husband about 7 years later because I didn’t want any carry-overs….talk about throwing away the baby with the bath water! Too bad I didn’t memorize about half of that cook book because I haven’t found any I like as well as I liked that one. Anyway, this was just as easy and delicious as the recipe I was looking for.

    I cooked them in my muffin “tin” – a KitchenAid silicone muffin pan – an they turned out beautifully and so delicious!! Yum!! I’m going to serve them with bacon and fruit on the side 🙂

  • Sofya says:

    Glad you found it! Yes, please never throw away cookbooks again.

  • Richard says:

    Yorkshire comes to Azerbaijan eh? I grew up in Yorkshire eating this made by my Yorkshire grandmother weekly so I’m glad you mentioned the dripping. She used to makers in a large metal roasting tim placed in the oven on the shelf below the roast beef or whatever so that any fat that spilled over from the meat added itself to the YP … she also insisted that 20 minutes HAND beating with a FORK was the only authentic way to go – using a whisk like you have would have been for whimps.

    PS: loved the chicken killing piece.

    • Sofya says:

      Well, yes and no – this recipe is from my friend Rebecca who contributes here sometimes. I only learned it recently myself, from her, and I love it, actually, too.

  • Richard says:

    Apologies for the typos above … but wanted to add that my grandmother (a stickler for doing things properly) served this in big slabs slathered in onion gravy as the first course of the meal. i think it ensured we were too full to eat too many slices of the expensive meat that followed. God it was good.

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