Herbed Dutch Baby Pancake Recipes

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HERBED DUTCH BABY PANCAKE



Herbed Dutch Baby Pancake image

Remixed from its usual breakfast setting, this savory twist on the traditional Dutch baby is a delightful new way to enjoy the garden's freshest ingredients.

Provided by Megan DeKok

Categories     Breakfast

Time 35m

Yield 3

Number Of Ingredients 12

2 tablespoons butter
2/3 cup Gold Medal™ all-purpose flour
2/3 cup milk, room temperature
2 eggs, room temperature
1/4 cup chopped fresh herbs (chopped using herb mill)
Additional chopped fresh herbs
1/4 cup crumbled goat cheese (1 oz)
1 avocado, pitted, peeled and sliced
1 bunch fresh asparagus, blanched
2 slices prosciutto, crisped in warm skillet, crumbled
Salt and pepper to taste
Crushed red pepper flakes to taste

Steps:

  • Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
  • Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
  • Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
  • Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.

Nutrition Facts : ServingSize 1 Serving

SAVORY DUTCH BABY



Savory Dutch Baby image

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

6 tablespoons butter
2 tablespoons chopped shallot
8 large eggs, room temperature
3/4 cup 2% milk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

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.

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