like every other person on the internute, i read smitten kitchen's recipe for charred corn crepes last week and was instantly v. disappointed in my lunch of greek yogurt and almonds. corn crepes with crumbly queso fresco and fresh lime juice? and i could eat them like a layer cake too? sign me up. except! mid-salivation i read this sentence:
Place corn-butter mixture in a blender with flour, milk, eggs and salt.
wait! blend? wait. if you're going to break out the blender, you should definitely only do so in favor of the dutch baby. and i say this as someone who cleans our juicer (have YOU cleaned a juicer?) every day. but i detest cleaning the blender. except when it calls for the dutch baby. in fact, the dutch baby is done in one swift move, there is no waiting for the batter to thicken, or multiple butterings of the pan, there is no frying individual, very fragile and thin cakes and somehow keeping them warm yet crisp on the edges. no, not with the beloved dutch baby. there is blending and pouring and devouring. and on sunday, we did just that after a long round in the sandbox.
we ate this plain (after all, there is a pretty obscene amount of butter in it) but discussed all the possibilities of toppings and accouterments. nelson insisted that prosciutto would be a nice addition while i couldn't get queso fresco out of my mind. atticus watched our dialogue like a tennis ball, only stopping to ask for more "cake!"
*also, i stole a little wedge for lunch, reheated in the spanking new toaster oven, slathered with fresh avocado, lemon sea salt and leftover pesto chicken. dying.*
recipe: charred corn dutch baby inspired by smitten kitchen's charred corn crepes.
ingredients:
one ear of corn, charred (read about how to char it here)
4 tbsp melted butter, divided
4 eggs
1/2 tsp salt
1/2 cup whole milk
1/2 cup flour (all purpose will make your db PUFF delightfully! of course, i accidentally bought non-all purpose but organic none the less (feeling v. proud of myself) so our db didn't have that impressive oooooo and aaaaa about its appearance)
method:
char corn
preheat oven to 425
melt remaining 2 tbsp butter in pan over low heat, swirling the butter up the sides a bit
char corn, cool, mix with 2 tbsp butter
blend cooled corn, flour, eggs, milk and salt
pour batter into warmed and butter skillet.
slide skillet into oven, bake 18-25 minutes. Mine took 22 minutes.
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