Dutch baby pancake

The Dutch baby pancake actually has nothing to do with the Netherlands, as it originated in the United States.
It’s an incredibly delicious pancake, synonymous with weekend fun!
It’s baked in the oven and looks like a cross between a pancake and a soufflé.
As it cooks, the pancake rises a lot, then sinks again. This is how its characteristic edge is formed.
It might be tempting to peek into the oven while it’s cooking, but the key to the success of these pancakes is to make sure the heat doesn’t escape from the oven. So turn on the oven light, but keep the door closed! You’ve been warned!

Ingredients (for one large pancake)

3 Columbus eggs
1½ tablespoons granulated sugar
175 ml milk
100 g wheat flour
1½ teaspoons vanilla extract
25 g unsalted butter
pinch of salt
Optionel: a pinch of freshly grated nutmeg

Preferably use a cast-iron frying pan (Ø 25 cm) or a cake tin.

Preparation

Preheat the oven to 220°C and place the tin in the oven.
For the pastry, first mix the eggs with the sugar until light and fluffy.
Then add the milk, flour, vanilla extract, a pinch of salt and the nutmeg and continue mixing until you have a fine, smooth batter.
Remove the tin from the oven and add the butter. Allow the butter to roll into the tin as it melts. Make sure the butter coats the tin well, using a brush for the sides if necessary.
Then quickly pour the batter into the tin and return it to the oven.
Bake for 18 to 20 minutes, until the batter has risen and is golden brown.
You can serve the crêpe as you like, with icing sugar, fresh fruit, baked apples, etc.