Savory Dutch Baby With Bratwurst And Onions Recipes

SAVORY DUTCH BABY WITH BRATWURST AND ONIONS

Steps:

• Preheat the oven to 425 degrees F. Place a 10- or 12-inch cast-iron skillet in the oven to heat up for 10 minutes.
• Meanwhile, in a large bowl, beat the eggs, milk, 1/2 cup of the flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the butter to the hot skillet and return it to the oven until the butter melts, about 2 minutes. Once the butter is melted, carefully pour the batter into the skillet and immediately return it to the oven. Bake until the Dutch baby is browned and puffed, 15 to 18 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bratwurst and cook, stirring, until it is heated through and starts to brown, 3 to 5 minutes. Add the onion and apple and cook, stirring, until softened, 3 to 5 minutes. Add the remaining 1 tablespoon flour and cook, stirring, until the mixture is evenly coated, about 1 minute. Stir in the broth and simmer until the mixture is thickened, about 2 minutes. Stir in the mustard and season with salt and pepper.
• Remove the Dutch baby from the oven. Spoon some of the bratwurst mixture on top and sprinkle with parsley. Serve right away, passing the remaining bratwurst mixture at the table.

SAVORY DUTCH BABY

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.

SAVORY DUTCH BABY FOR TWO

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 RECIPE BY TASTY

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!

SAVORY DUTCH BABY

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.

SAVORY DUTCH BABY

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

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!

HERB, SAUSAGE, AND CHEESE DUTCH BABY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
• Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
• Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
• Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.