Dutch ovens can also bake biscuits, pies, fruit cobblers and other baked goods.
One of our family recipes is crepes.
Crepes (French Pancakes)
1 1/2 cups Flour
1 teaspoon salt
1 1/2 cups milk
1/4 cup milk
Beat eggs completely in separate bowl.
Mix flour, salt & milk until smooth
Slowly mix in beaten eggs until well mixed.
Add 1/4 cup milk to bowl with eggs to clean bowl of all eggs. Mix into mixture. Batter must be very thin.
Let stand at least an hour before cooking.
Heat cast iron frying pan (or the lid of the dutch oven) with bacon fat. Set at medium temperature. Use ladle. Pour into heated pan just enough to cover bottom. Spread batter over bottom of pan. Let cook approximately a minute or two then turn over. Cook approximately a minute. Remove from pan.
The cooking fat of choice in our family was bacon fat, carefully strained into a small snap-top crock my mother kept in the refrigerator. My sister's comment on this is: "Crepes definitely need bacon fat. I tried them one time with butter because I didn't have bacon fat, they were terrible." Though that may be because we are used to the flavor of bacon fat.
Crepes can be used in many ways. As a breakfast my family prefers serving with lemon and sugar. (Squeeze some lemon over flat pancake and lightly sprinkle with sugar. Roll and then lightly sprinkle with sugar and lemon on top.)
They can also be lightly spread with jam or jelly, or filled with fruit and rolled then topped with whipped cream for a dessert.
Served with meat, they can be rolled and spread with gravy.
They can be filled with cooked ground meat or seafood, rolled and served with an appropriate gravy or sauce.