Make Ahead

Dutch Baby Toaster OvenĀ Suzette.

April 19, 2021
0 Ratings
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 2-4
Author Notes

Well, I have been going through a food cooking revolution over the last two years. Firstly, I moved to an Assisted living community. I have a glorified toaster convection oven, a two burner stove and a 700 watt microwave and less than 4 square feet of counter surface. Then I began to develop a wide variety of food allergies and intolerances that I never had before, and certainly do not fit current known categories like gluten-free (can't eat tapioca or potato starch) but also have limited tolerance of gluten or lactose. In my community they prepare meals for us, most of which have something that I cannot eat. The most challenging has been desserts. I simply can no longer eat most baked goods. Can't really figure out why. But the combination of wheat flour and white or brown sugar I no longer tolerate. Likewise honey, or maple syrup. And I have never tolerated stevia or monk fruit sweeteners. But I can tolerate white and brown sugar as long as they have not been baked with flour in any way, particularly with white flour. So what is a girl who loves to bake to do, and in reduced kitchen size and equipment as well? So I came up with this recipe for a dutch baby, that has no added sugar as the basis for a lot of different ingredients. I even have a chocolate one! for chocolate desserts. I add the sugar AFTER it comes out of the oven, so that the sugar is not cooked, but melts into the butter on the pancake. Please note that as toaster ovens vary greatly, the cooking time can vary as much a 15-20 minutes. Also, serving size depends on your crowd. My husband and I eat this in one sitting. But it really can be 4 moderately generous servings. The batter is very forgiving. I made the batter one morning, and then refrigerated it, intending to bake it that evening for dinner, but didn't get back to it for 5 days. Came out perfect! I have not made this with non-dairy milk, as I don't like most of them. Feel free to improvise/modify. So decide what you want to make? Dinner salad with nice airy base? Or to support that welsh rarebit? Or spring mushroom medley in sauce. Or how about a sweet dessert like, berries and cream or spring rhubarb sauce or perhaps, something chocolate like chocolate mousse or maybe, add cocoa powder to the batter and serve with a rich vanilla ice cream. Here I wanted to use up a nice navel orange. So I thought of crepe suzette. Ever tried to make crepes? Never had much luck myself, but this worked great. So this recipe is a non-alcoholic take on Crepe Suzette using my toaster oven and a Basic modified dutch baby recipe. And accommodating the fact that I cannot eat baked sugar and flour together. Bits and pieces of this recipe were taken from Epicurious for the basic idea, but have been greatly adjusted and modified to meet my dietary needs, no alcohol, and use of toaster oven in place of regular oven. The Dutch baby pancake is modified from their savory recipe and the orange sauce, a modification of their poached oranges recipe with candied peel and ginger. —judy

What You'll Need
  • Dutch Baby-unsweetened
  • 1/3 cup flour, white, wheat or 1/2 and 1/2
  • dash salt
  • 1 1/4 cups milk 2% or greater
  • 1 teaspoon vanilla for dessert version, omit for savory
  • 2 large eggs, fork beaten
  • 1 egg yolk, beaten with whole eggs
  • 1/4 scant or to taste ground anise
  • 2 tablespoons salted butter
  • 4 tablespoons white sugar
  • 1 8x8x2" baking pan
  • Poached Orange Sauce--Suzette
  • 1 whole naval orange, well cleaned to use zest
  • 2 tablespoons crystallized ginger, matchstick slices
  • water, purified, no chlorine preferable
  • 1/4 cup white sugar
  • 1 1/2 cups nice orange juice
  • 2 teaspoons cornstarch
  • dash ground anise to taste, or spice of choice
  • 3-4 tablespoons white sugar to taste
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 4 tablespoons good quality sour cream
  1. Dutch Baby-unsweetened
  2. Batter: Place first 7 (seven) ingredients in blender, food processor, or container for stick blender. Whirl together until quite frothy. Put into container, cover and refrigerate
  3. Candied orange and ginger: Clean orange very well and dry. Using peeler, remove orange part of skin in long strips from top to bottom. Cut into thin matchstick strips. Put into small sauce pan, cover with (purified) water about 1 inch. Bring to soft boil, reduce to simmer and simmer about 10 minutes. Drain and repeat. Remove from sauce pan. Add 1/2 cup water and 1/4 cup sugar to saucepan, stir until sugar dissolved, bring to simmer, add in orange zest and ginger. Simmer down until water has evaporated, stirring occasionally. Remove from heat
  4. Orange Sauce: Mix cornstarch and about 2 tablespoons water. Set aside. Pour orange juice into sauce pan, bring to low boil, and then reduce to simmer; add orange segments, anise and simmer about 10-15 minutes until reduced about 1/4. Stir in cornstarch slurry. Cook about 2-4 minutes until begins to be translucent and cornstarch has begun to thicken sauce. Add 3-4 tablespoons sugar, to taste (varies depending on sweetness of juice and fruit, and your personal taste). Stir and simmer a couple more minutes. Remove from heat. Set aside. All three of these can be made ahead a few days, until ready to use and assemble. Refrigerate until ready to use. Take all out and bring to room temperature to bake and assemble. (about 1/2 hour before baking) Stir candied peel and ginger into orange sauce.
  1. Poached Orange Sauce--Suzette
  2. Bake Dutch Baby: Put baking pan in oven and preheat to 375 degrees. Remove from oven, Add 2 tablespoons butter to pan and melt completely. Pour batter into pan and return to oven, bake 25-30 minutes until batter puffy and golden. Remove from oven. Sprinkle evenly over whole surface nice layer of sugar. Cut into quarters.
  3. Put on four (in our case it was two!) plates, cover with generous serving of orange sauce. Add a dollop of sour cream and serve.

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