Dutch Baby crepe with Quebec strawberries

Ingredients

Dutch Baby soufflé crepe

• 3 eggs
• ½ cup milk (or plant milk)
• ½ cup of all-purpose flour
• 1 tbsp. tablespoon cane sugar
• 1 tsp. salt
• ¼ tsp. vanilla extract
• 2 tbsp. butter (vegetable or dairy) or neutral-tasting oil (sunflower, neutral coconut, grapeseed, etc.)
• Quebec strawberries, sliced (set aside)

Vanilla pudding

• 1 tbsp. cassava starch
• 1 egg yolk
• 1 cup milk
• 3 tablespoons maple syrup
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Culinary tools 

• large skillet (preferably cast-iron)
• hand mixer

Preparation

1. Prepare the vanilla pudding as follows:
   1. In a small saucepan, place the cassava starch. Add egg yolk and milk. Whisk and heat over medium heat until the liquid simmers.
   2. Add the maple syrupthe butter andvanilla extract.

• Refrigerate for 2 hours.

2. Place the rack in the middle of the oven and set the 9" cast-iron skillet on it. Preheat oven to 450 F.
3. Add all Dutch Baby soufflé ingredients to a medium bowl, except butter or oil.
4. Mix until smooth.
5. When the oven has reached 450 F, remove the pan from the oven and add the butter or oil (spread evenly over the sides). Pour pancake mixture into pan and bake for 15 minutes, or until puffed and golden brown.
6. Remove crepe from pan (be careful, very hot) and place on a plate or cutting board.
7. Add cooled vanilla pudding and sliced strawberries.
8. Divide into two large portions or 4 small ones.

Enjoy!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath