Dutch Baby Heads & Baby Bibs

Eric is a master chef when it comes to breakfast.  I am a lucky woman in that I get a restaurant style breakfast – eggs, toast, and hot coffee at least 3 to 4 days a week, even during the school year.  We are not cold cereal people and will take the couple extra minutes for a hot breakfast.  On weekends though, we go all out!  Yesterday was one of those all out breakfast days.

One particular specialty of Eric’s is Dutch Baby Heads.  This yummy breakfast food (pastry?) is a family specialty and was often made on fishing trips.  He talks about making double and triple batches of this delicacy to feed all the hungry fishermen in Canada.

Dutch Baby Heads:

Ingredients:
1/2 cup butter
6 eggs
1-1/2 cup flour
1-1/2 cup milk

Preheat your oven to 425 degrees.

Melt one stick of butter in your pan.  We use a large cast iron skillet on low heat while we mix up the other ingredients.  A 9 x 13 inch pan is also acceptable.  If using a cast iron skillet, once the butter is almost melted, it helps to heat the entire pan in the oven.

Combine eggs, flour, and milk.  We used almond milk and a mixture of whole wheat and white flour.

 

Pour batter over melted butter in pan.

Bake until set and light brown (about 25 to 30 minutes).

Sprinkle with cinnamon and slice into servings.  Serve with maple syrup.

Recap:

My current sewing project is making baby bibs.  We know a lot of couples having babies this year, specifically summer and so I am on a sewing rampage.

I’ve been having fun with decorative stitching and making the bibs reversible.

I can’t show you all of them just yet.  However, here are two current ones.  I am planning on adding some of the extras to my Etsy site later this week.