Krupsua (aka Dutch Baby)

Here I go again… sharing all our secret family recipes!

Okay, I did ask my mom if she was okay with me publishing our family recipes and she was more than happy that I was able to share them with the rest of the family – and all of you!

One of the biggest weekend breakfast treats for us was Krupsua.

I can’t remember whether the origin was from our Swedish or Norwegian roots, but it certainly has “heritage” written all over it.

Most people would likely call this type of food a “Dutch Baby.”

In any case, it always goes over well with our family – and we rarely have leftovers!

That being said, the reason this is a weekend favourite is because it takes about an hour of bake time. I don’t know about you, but I’m not interested in getting up an hour early on a work day just to get breakfast going!

Krupsua is one of those foods that immediately brings to mind memories for me; so often, when we visited Grandma and Grandpa Plate, this was a meal I would help Mom and Grandma make…

There was a smell of fresh coffee in the kitchen, Grandma’s tidy counters ready to cook, and the sound of their grandfather clock gently chiming every 15 minutes…

Side note – I make no apology for being “that blogger” who has a big story with each recipe. Each of my blog posts are tied to something very important to me – and let’s be honest here, I’m doing this more for me than for you. 😉

But let’s get into the recipe!

I always start by adding the milk and flour together, then whisking well so they are a nice, smooth mixture.

This has proven to be a very important step, because the times I have skipped it and added the eggs right away, things just weren’t as good as usual.

Next, I crack all the eggs into a separate bowl (or more often, a measuring cup) and beat them until they are an even consistency.

Then I add the eggs into the milk-and-flour mix, along with the salt, sugar, and (sometimes) a splash of vanilla extract.

All the while, my oven has been pre-heating to 400° and a baking dish with about 1/4 cup butter have been heating as well.

Ideally, the baking dish should have tall sides to give the Krupsua a nice, high rise.

Once the oven is fully heated and the butter in the baking dish has melted, the batter gets added and then the wait begins!!

Mom’s recipe says to bake for 40-60 minutes (uncovered) – I find it typically takes the full 60 minutes to finish cooking properly.

Some people may choose to bake it with a lid or tin foil for the first 20-30 minutes, and then remove the cover for the remaining time.

Either way, you NEED to make sure you leave enough room for the Krupsua to rise without touching the top of the oven (or lid, if you choose to use one) so it doesn’t burn!

I usually put mine on the second-to-lowest rack to leave plenty of room, while also baking evenly.

As the Krupsua bakes, the sides will begin to rise first, getting a golden-brown finish on the edges.

Once the center begins to rise, as well, you are almost there!

I have made the mistake of trying to rush the process and take the Krupsua out before the center had risen fully. Don’t make that mistake. Just wait!

You want the center to get a golden-brown finish before you pull the Krupsua out of the oven.

Oh! And the center will fall again as soon as you take it out of the oven!

Don’t worry; that is perfectly normal.

Some people in my family love the crispy exterior of the Krupsua, whereas others love the soft, custard-like interior.

I’m pretty sure there is an agreement between a few of them that one person gets all of the crunchy parts and the other gets all the soft, buttery middle parts.

Grandma Plate often had rhubarb sauce or strawberry sauce on hand, which we would drizzle over our individual servings.

Some in my family prefer to eat their Krupsua plain…

… And others prefer to use syrup!

Ingredients

1/4 cup salted butter, melted

1 cup flour

2 cups whole milk

5 eggs

1 t salt

2 T sugar

1 t vanilla extract, optional

Directions

Preheat the oven to 400º and place a large bowl with the butter inside.

Next, mix the milk and flour well so there are no lumps left.

Beat the eggs and add them to the flour mixture.

Add the salt, sugar, and vanilla extract to the mix.

Once the oven is preheated, pour the mixture into the bowl with the melted butter.

I typically find that I need to bake it for 60 minutes to ensure the centre is fully cooked, though if you would like to speed up your bake time, you can use buttered muffin tins instead of the large bowl.

Remove from the oven and allow to set for a few minutes before serving.

You can serve it plain, with syrup or with fruit.

Enjoy!