MUSHROOM AND PROSCIUTTO DUTCH BABY
This savory Dutch baby features a combination of egg, cheese, mushrooms and prosciutto. With just 30 minutes between preperation and cook time, this dish is ready in what feels like no time at all.This recipe is courtesy of Eggland's Best.
Categories Entrees
Time 29m59S
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Place flour, mik, eggs and salt into blender container.
- Cover and blend on high until smooth, scraping sides as needed.
- Add chives and 1 tablespoon shredded Parmesan.
- Blend until well mixed.
- Melt 2 tablespoons butter in a 9-inch ceramic pie plate or metal pie pan in the oven.
- Swirl butter to cover the bottom of pan.
- Carefully pour batter into hot pie plate.
- Bake 13 to 15 minutes or until puffed and light golden brown.
- Melt 2 tablespoons butter in large skillet over medium-high heat.
- Add mushrooms, leeks, salt and pepper.
- Saute until mushrooms begin to darken and leeks are wilted.
- Remove from heat and set aside.
- Immediately after removing pancake from oven, sprinkle bottom evenly with 2 tablespoons shredded Parmesan cheese.
- Top with mushroom mixture, prosciutto and remaining Parmesan cheese.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 288 calories, Sugar 3 g, Fat 18 g, Carbohydrate 19 g, Cholesterol 138 mg, Fiber 2 g, Protein 12 g, SaturatedFat 10 g, Sodium 377 mg, TransFat 0.5 g
SAVORY PROSCIUTTO AND SWISS DUTCH BABY
An easy and delicious savory Dutch baby, with prosciutto and Swiss cheese and topped with mustard and maple syrup dressed arugula.
Provided by Jennifer
Categories Breakfast Main Course
Time 2h25m
Number Of Ingredients 15
Steps:
- Whisk together the flour, sugar, polenta, and salt in a medium bowl. In a small bowl, whisk together the milk and eggs. Add the milk mixture to flour mixture and whisk until smooth. Cover and chill at least 2 hours or up to overnight.
- Preheat oven to 425°F with oven rack in lower third of oven. Remove batter from the refrigerator. Whisk until well combined and allow to stand at room temperature while oven preheats. Prepare your prosciutto, cheese and butter to have handy as you'll need to work quickly.
- Place a 10-inch (top diameter) cast-iron skillet in preheated oven and let heat 15 minutes. Remove the hot skillet from oven and add butter pieces to skillet and swirl, until butter is completely melted and beginning to brown.
- Whisk batter again until well combined and working quickly, pour batter into skillet. Arrange prosciutto and cheese around edges of batter, leaving about a 4-inch-wide circle in centre. *If you want crispy prosciutto, make sure you don't cover it with the cheese. Immediately return skillet to oven, and bake until golden brown, puffed, 16 to 20 minutes.
- While the Dutch baby bakes, add the arugula to a medium bowl. In a small jar or bowl, combine the Dijon mustard, vinegar, maple syrup, and a pinch of salt and freshly ground pepper. Cover and shake or whisk vigorously until well combined. Drizzle dressing over arugula, until moistened (you may not need quite all of it).
- Remove Dutch baby from oven. Let stand 1 minute (it will deflate as it rests). Top with dressed arugula and serve.
Nutrition Facts : Calories 353 kcal, Carbohydrate 28 g, Protein 13 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 184 mg, Sodium 541 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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.
DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
- Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
- Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.
BACON CORNBREAD DUTCH BABY
Steps:
- For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
- Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
- When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
- For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
- Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.
PROSCIUTTO DUTCH BABY
This delicious savory Dutch baby is perfect for a brunch or quick weeknight lunch or dinner. Similar to a popover, this is a different take on the famous breakfast dish that everyone loves. Simple to make and so delicious! -Joan Hallford, N. Richland Hills, Texas
Provided by Taste of Home
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425º. In a 10-in. cast iron skillet over medium heat, cook prosciutto until crisp, 2-3 minutes. Remove and set aside. Place skillet into oven while making batter., In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil. , Remove pancake from oven. Serve with arugula mixture and dressing.
Nutrition Facts : Calories 558 calories, Fat 34g fat (14g saturated fat), Cholesterol 245mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
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