1 Picture
Ingredients
- 1 Cup HEAVY CREAM
- 1/4 Cup CONFECTIONERS' SUGAR (Plus More for Dusting)
- 3 EGGS
- 3/4 Cup All-Purpose FLOUR
- 3/4 Cup MILK
- 3/4 Teaspoon VANILLA EXTRACT
- 4 Tablespoons (1/2 Stick) UNSALTED BUTTER
- 2 BACON SLICES, Diced
- 1/2 Cup MAPLE SYRUP
Details
Servings 4
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
Put 11" French skillet or ovenproof sauté pan in cold oven. Preheat oven to 475ºF.
Meanwhile in bowl, whisk together cream and 1/4 cup confectioners/ sugar. Pour into cream whipper; charge with cream charger. Refrigerate until ready to use.
Put EGGS, FLOUR, MILK and VANILLA in a blender. Blend on high until frothy, about 30 seconds, stopping blender to scrape down sides as needed.
When Oven is preheated, put BUTTER in hot skillet. Return it to oven until BUTTER melts and browns, 2-3 minutes. Carefully pour batter into hot skillet. Bake until Dutch baby is lightly browned and sides have risen, 17-19 minutes.
Meanwhile, heat 9" French skillet over medium-high heat. Add bacon; cook, stiring occasionally, unti llcrisp and browned, 6-8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Discard fat in pan. Return bacon to pan; add maple syrup. Simmer over medium heat for 20 seconds. Remove from heat; cover to keep warm.
Remove skillet from oven; let cool for 3-4 minutes. Cut Dutch baby into wedges; dust with confectioners' sugar. Sere immediately with whipped cream and bacon syrup. Serves 4-6
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