Best Savory Dutch Baby Recipes

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SAVORY DUTCH BABY



Savory Dutch Baby image

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

6 tablespoons butter
2 tablespoons chopped shallot
8 large eggs, room temperature
3/4 cup 2% milk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

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



Savory Dutch Baby image

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

3 large eggs, room temperature
3/4 cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Topping Ideas
Fried eggs, avocado, and shaved ham (optional)
Smoked salmon, crème fraîche, and sliced spring onions (optional)
Sautéed kale, crispy bacon, and aged cheddar (optional)

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



Savory Dutch Baby for Two image

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

1/4 cup all-purpose flour
1 Tbsp. sugar
1 tsp. finely chopped thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. finely grated Parmesan, plus more for serving
2 large eggs
1/2 cup whole milk
2 Tbsp. unsalted butter, cut into pieces
Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

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.

CHEF JOHN'S DUTCH BABIES



Chef John's Dutch Babies image

I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.

Provided by Chef John

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 4

Number Of Ingredients 9

⅔ cup milk, room temperature
½ cup packed all-purpose flour
3 large eggs, room temperature
¼ teaspoon vanilla extract
¼ teaspoon salt
3 tablespoons clarified butter
1 tablespoon butter
½ Meyer lemon, juiced
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
  • Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
  • Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 16.5 g, Cholesterol 175 mg, Fat 17.1 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 235.6 mg, Sugar 4.2 g

SAVORY DUTCH BABY



Savory Dutch Baby image

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

4 eggs
1 cup flour
1 cup milk
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 cup cheese, shredded (use a good melting type like cheddar or Jack)
1 cup cooked sausage (you can use crumbly sausage or even better, smoked sausage cut into bite sized pieces)
2 tablespoons butter or 2 tablespoons margarine

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!

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