COOK IT.
Before you prepare your Dutch Baby, prepare the other items that may be going into your charcuterie, cook the bacon, sausages, and wash, slice and prep the fruit.
Preheat your barbecue to 425°F preparing to use indirect heat. Put the cast iron frying pans that you will be using onto the grill to preheat as well.
In a blender or a food processor, combine the eggs, milk, flour, sugar, vanilla, cinnamon and salt. Blend for 15 to 20 seconds until smooth.
Using heat-resistant barbecue gloves, remove the hot pans from the barbecue and place onto a heat-safe surface. Add 2 tsp. of butter to small-single-serving cast iron pans and the remaining butter to a larger cast iron frying pan. Or, if only using a single large cast-iron frying pan, add all of the butter to that.
Bake using indirect heat for 20 to 25 minutes until puffed and golden.
Serve immediately along with the charcuterie and complete the Dutch baby with your favorite toppings, like powdered sugar, maple syrup, fresh fruit, cheese or anything else you want.
Did you make this Dutch Baby with Mother’s Day Brunch Charcuterie Recipe for Mother’s Day? How did it go? Share your Mother’s Day BBQ stories, photos and recipes on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats, #NapoleonGrills and #MothersDay.
Happy Grilling!