SAVORY DUTCH BABY

October 2020 | The Honest Spoon

IMG_1400.jpeg


As promised, here is a savory variation on the Classic Dutch Baby . It’s a simple, fast, and DELICIOUS recipe.

I find myself making this savory treat as an appetizer, a fancy mid afternoon snack for the boys, or as a fun addition to our “Ladies Night” charcuterie boards. My rule is that there are no rules with what you can add to a Savory Dutch Baby. Actually, that’s a bit of a lie- you really have to pick light/ low weight additions. If you weigh it down with too many things you wont get that classic “puffy” look and delicate texture!

Savory Dutch Baby, additional inspiration:

  • Chives, Smoked Salmon, & Crème Fraiche- add fresh chives to the batter. Bake and top with Smoked Salmon and serve Crème Fraiche on the side.

  • Rosemary, Roasted Bell Pepper, and Goat Cheese: add 1/3 tsp finely chopped rosemary to the batter. Bake and top with Roasted Bell peppers and a few whispers of goat cheese.

Here is what you’ll need:

  • Blender (Hand whisking is ok too! just not as fast!)

  • 9-10” cast iron (or oven safe skillet or pie dish)

  • All Purpose Unbleached Flour

  • 3 Large Eggs

  • Milk

  • Salt

  • Garlic Powder

  • Fresh Herbs

  • Ground Romano Cheese

  • Butter

SAVORY DUTCH BABY

| Serves 2-4 |

INGREDIENTS

  • 4 tablespoons unsalted butter

  • 3 large eggs, room temperature

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 cup milk, room temperature

  • 1/2 cup all purpose flour (OK to sub with Gluten Free Baking Flour too!)

  • 1/4 C Ground Romano Cheese

  • 3 Tablespoons Fresh herbs- here I used chives & thyme


METHOD:

  1. Place a 9-10” cast iron skillet in the oven and preheat the oven to 425F (Yes, leave your cast iron skillet inside and allow it to preheat in the oven!).

  2. In a blender, add the eggs, salt, garlic powder, milk, and flour, Blend until smooth, about 30-60 seconds. *PRO TIP* in order to get a nicely puffed up Dutch baby, you must use room temperature ingredients. For cold eggs, place the whole egg in a cup of hot water for about 30 seconds- it will bring the egg up to room temperature. For the milk, pop it in the microwave for about 10-15 seconds.

  3. Once the oven is preheated, carefully remove skillet from the oven and add the butter. Stir until melted (do not brown butter). Quickly add the batter to your skillet. Top with cheese and herbs and immediately place back in the oven. Bake for 20 minutes or until golden brown.

    Serve immediately.



jennifer bolognavegetarianComment