Savory Dutch Baby
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Puffed and golden, this savory dutch baby is an eggy, cheesy pancake equally appropriate for brunch or quick weeknight dinner.
Course:
Main Dish
Servings: 6 -8 servings
Ingredients
- 4 Tbsp unsalted butter cut into four pieces
- 6 eggs
- 1 cup whole milk
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- 1 cup all purpose flour
- 1/2 cup grated parmesan cheese
- 1/4 cup chives minced
- 1 Tbsp fresh thyme minced
- 2 Tbsp fresh parsley minced
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- Optional Toppings
- Greens tossed with lemon vinaigrette
- Chopped tomatoes
- Shredded parmesan cheese
- Crumbled bacon or pancetta
Instructions
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Preheat oven to 425 degrees and and place a 12-inch oven-proof skillet in the oven.
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Blend the eggs with the milk, salt and pepper with an immersion blender or in a blender. Add the flour and the parmesan cheese and continue blending until just combined.
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Add the butter to the hot pan in the oven and let it cook until hot, bubbling, and just beginning to brown. Swirl the butter in the pan so it completely coats the bottom and sides of the pan.
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Pour in the egg mixture, sprinkle with herbs and bake for 20-25 mins, until puffed and golden.
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Sprinkle with toppings, slice and serve.