Does anybody remember the Dutch Baby? When I was a kid, the Dutch Baby was my favorite thing on the menu at the local Original House of Pancakes. (Not to be confused with the International House of Pancakes, which was right on par with Denny’s and Baker’s Square.Â Those were only cool to frequent when you were under 21, couldn’t go to a bar, and were desperate to find a place that stayed open after the coffee shops closed.Â French Silk Pie at 3 a.m., anybody?)
But back to the Dutch Baby.Â It was light and fluffy in an eggy kind of way, and the Apple Cinnamon variety had the added bonus of spiced fruit.Â In short, the perfect breakfast item.Â I still think about it from time to time.Â Given my fond childhood memories, I was very happily surprised when I decided to make a fruit omelette rather than a savory one…and it came out tasting just like a Dutch Baby!Â I used raspberries and peaches instead of apples, but it had that light sweet fluffiness I always loved.Â And it only took 10 minutes to make!Â Breakfast heaven.
Raspberry & Peach Omelette
This is an individual omelette, but just multiply the amounts as needed to fit your desired number of servings.
1 egg, preferably from pastured hens
1/4 cup whole milk, preferably from pastured cows*
1/2 peach, chopped
12 raspberries, preferably organic (I swear, they really do taste better)
Use a fork to lightly whisk egg and milk together in a medium bowl. Gently stir in fruit.
Place a pat of butter or ghee (extra-virgin olive oil would work, too, but you won’t get the same rich creamy taste that you’ll get with butter or ghee) in a crepe pan – crepe pans are usually 6â€³ or 8â€³ in diameter – and heat the butter over medium heat for 1 minute or until it has melted and is starting to bubble gently. Add egg mixture, cover the pan, and let it cook undisturbed for 5 minutes.
At the five-minute mark, uncover the omelette and use a soft spatula to wiggle a tear into the center of the omelette. This will allow the probably-still-uncooked center to finish cooking through before the edges get burnt. If by some miracle the omelette has completely cooked through already (and “cooked through” doesn’t mean dried-out and rubbery, just opaque – the omelette should still be soft and moist), remove the pan from the heat. If the center is still raw, replace the lid and continue to cook the omelette for another 2 minutes.
Very carefully slide the omelette out of the crepe pan and onto a plate. Serve immediately, sprinkling with a generous amount of cinnamon if you like. If you want the omelette to be sweeter, drizzle it with a little maple syrup.
* If you can’t do dairy, any milk would work: coconut milk, grain milk, nut milk, etc.
Courtesy of Cultured Cook.
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Â© Copyright 2011 Â Allison Stuart Kaplan Â www.Askinyourface.com LLC