This recipe comes from Cole Dickinson, who is Michael Voltaggio's sous chef at the restaurant Ink in Los Angeles. Dickinson says, "My mother was a single mom raising three kids. She made Dutch babies because they were affordable-and always made us feel special. Today, they're something we all associate with special occasions and happy times."
Average Customer Rating:
(8 Reviews) 8
7 of 8(88%)reviewers would recommend this product to a friend.