SAVORY DUTCH BABY
This savory Dutch baby delivers comfort and flavor, and it brings a smile. It's the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. -Susan Anderson, Helena, Montana
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
Nutrition Facts : Calories 343 calories, Fat 21g fat (11g saturated fat), Cholesterol 290mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
SAVORY DUTCH BABY
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Provided by Claire Saffitz
Categories Bon Appétit Breakfast Pancake Salmon Brunch Avocado Bake Lunch Dinner Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°F. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
- Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20-25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
SAVORY DUTCH BABY FOR TWO
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge for an easy romantic breakfast for two.
Provided by Anna Stockwell
Categories Pancake Thyme Parmesan Cheese Egg Milk/Cream Butter Salmon Lemon Valentine's Day Bake Breakfast Brunch Quick & Easy
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
- Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
- Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
- Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
- Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.
SAVORY DUTCH BABY
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme. You can serve it for brunch, pancake style. Or try it as an hors d'oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, for two, snack, pancakes
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
- Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.
- Pour batter into pan and scatter cheese and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 23 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 12 grams, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams
SAVORY DUTCH BABY RECIPE BY TASTY
Here's what you need: large eggs, unsalted butter, whole milk, all-purpose flour, kosher salt, fresh thyme leaf, fresh chives, unsalted butter, pancetta, shallot, garlic, medium sweet potato, kosher salt, lacinato kale, shredded smoked gouda cheese, eggs, fresh chive, freshly ground black pepper
Provided by Chris Rosa
Categories Breakfast
Time 1h10m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Add the eggs, melted butter, milk, flour, and salt to a blender and blend on medium speed until frothy. Stir in the thyme and chives. Let the batter rest for 30 minutes.
- Preheat the oven to 400°F (200°C). Place a 10-inch (25 cm) cast iron skillet in the oven to warm while it preheats.
- Carefully remove the hot pan from the oven and melt the butter in the pan, swirling to coat evenly. Pour the batter into the hot pan and quickly return to the oven.
- Bake for 25-30 minutes, until the Dutch baby is golden brown and has risen up the sides of the pan considerably.
- While the Dutch baby bakes, make the filling: Add the pancetta to a cold, large, high-walled skillet. Turn the heat to medium and begin rendering the fat from the pancetta, stirring occasionally, 6-8 minutes. When the pancetta is crisp, remove from the pan with a slotted spoon and set aside, leaving the rendered fat behind.
- Add the shallot to the pan and sauté for 1-2 minutes, until beginning to soften. Add the garlic and sauté until fragrant, about 1 minute.
- Add the sweet potato to the pan and season with ½ teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the sweet potato is golden brown and tender.
- Add the kale and cook for 1-2 minutes, until just wilted. Season with the remaining ¼ teaspoon of salt, plus more to taste. Remove the pan from the heat and set aside.
- Assemble the Dutch baby. Once the Dutch baby is finished baking, remove from the oven and immediately sprinkle all over with the shredded Gouda. Top with the sweet potato and kale hash, reserved pancetta, and sunny-side up eggs. Garnish with chives and pepper.
- Enjoy!
Nutrition Facts : Calories 1294 calories, Carbohydrate 78 grams, Fat 86 grams, Fiber 6 grams, Protein 48 grams, Sugar 15 grams
DUTCH BABY
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
- Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Nutrition Facts : Calories 451.7, Fat 25.7, SaturatedFat 14.6, Cholesterol 244.6, Sodium 119.1, Carbohydrate 42, Fiber 0.8, Sugar 13.8, Protein 12.7
SAVORY DUTCH BABY
I know most people know Dutch Babies as a sweet breakfast food- but not in my family! Sausage and cheese make this breakfast classic more hearty.
Provided by SuperSpike
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Put margarine and sausage into the baking dish and place in the oven to heat about 5 minutes before you add the batter. Keep a close eye on it because it will burn if you let it.
- Blend eggs, milk, salt, and pepper in a blender or with a mixer. Add the flour 1/4c at a time until just incorporated evenly (don't overmix otherwise you'll activate the gluten in the flour and have a thick dutch baby rather than a fluffy one).
- Add batter immediately after it's ready to hot baking dish.
- Sprinkle cheese over the batter and bake for 20-25 minutes, until puffy and Golden brown.
- Let it cool a few minutes before cutting- it will deflate during this period.
- Enjoy!
- Note: this is my family recipe, and it was is told to me as a ratio- 1/4 milk & flour for every egg- feel free to go up or down a size on your baking dish just adjusting according to the ratio!
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- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
- Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
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