Spinach And Scallion Dutch Baby Recipes

SPINACH AND SCALLION DUTCH BABY

Spinach and Scallion Dutch Baby image

Make and share this Spinach and Scallion Dutch Baby recipe from Food.com.

Provided by ddav0962

Categories Breakfast

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Baby Spinach
4 large eggs
1 cup milk
1 cup all-purpose flour
kosher salt & freshly ground black pepper
1 pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated parmesan cheese

Steps:

Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
MAKE AHEAD The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

Nutrition Facts : Calories 185.6, Fat 10, SaturatedFat 5.4, Cholesterol 113.6, Sodium 117.5, Carbohydrate 16.6, Fiber 2, Sugar 0.7, Protein 8.2

SAVORY DUTCH BABY

Savory Dutch Baby image

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

Ingredients

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 large eggs
3/4 cup whole milk
2 tablespoons finely chopped fresh thyme
2 tablespoons minced chives, parsley or tarragon
6 tablespoons unsalted butter
3/4 cup grated Parmigiano-Reggiano or Gruyère
Flaky sea salt, for garnish
Sriracha, for serving (optional)
Lemon wedges, for serving

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

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