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 BABIES II
I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.
Provided by barbara_hengels
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
- Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
Nutrition Facts : Calories 349 calories, Carbohydrate 34.7 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 9.8 g, Sodium 177.6 mg, Sugar 10.7 g
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
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
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
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!
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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