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Alex Tung’s Dutch Baby with Minted Fruit Salad

Chef Alex Tung (@chefalextung) has been a culinary force in and around the Lower Mainland for nearly two decades. He’s taken some time out from owning the Melt Shop grilled cheese food truck, and from being a brand ambassador for both Rustichella d’Abruzzo artisan pasta and Acadian Sturgeon sustainable caviar, to share with us his amazing recipe for an amazing Dutch Baby that you can make at home with some of the goodies from your Barnston Box.

During the past few months, my family and I have been cooking at home a lot. The Dutch Baby has become a family favourite and can be served for breakfast, brunch or dessert. A Dutch Baby is a super-simple, puffy, pancake that is delicious, easy to execute, and has lots of wow factor. It has great texture and is not your average pancake.

– Alex Tung


for Dutch Baby
3 eggs
60 g all-purpose flour
120 ml milk
12 g sugar
0.5 g salt
4 ml vanilla extract
40 g unsalted butter
freshly grated nutmeg to taste

for Minted Fruit Salad
1 kiwifruit, peeled and diced
1 Golden Delicious apple, cored, peeled, and diced
1 Navel orange, supremed; squeeze the juice after supremed, then dice
1 Ataulfo mango, peeled and diced
4 Mint leaves, chopped finely
2 ml vanilla extract
7 g powdered sugar


Preheat oven to 425 degrees. In a medium mixing bowl, add kiwifruit, apple, orange, mango, mint, vanilla extract, and powdered sugar. Toss gently and let macerate while you make the Dutch Baby.

Blend eggs, flour, milk, sugar, salt, vanilla extract and nutmeg until smooth.

Add butter to a heavy 10″ skillet and place in the oven. When the butter has melted (do not burn), add the batter to the pan. Return pan to the oven and bake for 10 minutes.

Rotate the pan 180 degrees and bake for 10 more minutes until the Dutch Baby is puffed and golden.

Lower oven temperature to 300 degrees and bake for 5 more minutes.

Remove Dutch Baby from the oven and remove from the pan. Cut into wedges if desired.

Mound minted fruit salad in the centre of the Dutch Baby, garnish with mint, sprinkle with powdered sugar and serve. Feel free to add other condiments, such as your favourite fruit preserve, maple syrup, chantilly cream, ice cream, etc.