Girl Supper aka Dutch Baby with Greek Yogurt, Raspberries, and Maple Syrup

You might be wondering—what exactly is a Girl Supper? A while back, the “Girl Dinner” trend took off, highlighting all the quirky, thrown-together meals we secretly (or not-so-secretly) love.

Think cheese, crackers, pickles, or a bowl of cereal passed off as a proper meal. I grew up calling the evening meal supper, so for me, it’s Girl Supper—and mine always leans sweet.

This Dutch Baby fits the bill: it's quick, comforting, and just indulgent enough, with a little protein boost from Greek yogurt so you don’t crash from the sugar.

It puffs up beautifully in the oven, then gets blanketed in tart raspberries, creamy yogurt, and a drizzle of maple syrup. Perfect for one, easy to share, and exactly the kind of thing you can make when you want to treat yourself without overthinking it.

Dutch Baby with Greek Yogurt, Raspberries, and Maple Syrup

½ cup all-purpose flour
½ cup whole milk
2 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons salted butter

Frozen raspberries
5% greek yogurt
Maple syrup

1. Place a cast-iron pan in a cold oven. Heat to 425 degrees.

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

3. Once the oven is preheated, use an oven mitt to pull the pan out of the oven and add the butter, let it melt. Pour the batter in and bake for 10 minutes or until golden on the edges and puffy. Top quarters with frozen raspberries (this helps them thaw from the warm pancake), Greek yogurt, and maple syrup.