Dutch Baby Adapted Recipes
SAVORY PROSCIUTTO AND SWISS DUTCH BABY
An easy and delicious savory Dutch baby, with prosciutto and Swiss cheese and topped with mustard and maple syrup dressed arugula.
Provided by Jennifer
Categories Breakfast Main Course
Time 2h25m
Number Of Ingredients 15
Steps:
- Whisk together the flour, sugar, polenta, and salt in a medium bowl. In a small bowl, whisk together the milk and eggs. Add the milk mixture to flour mixture and whisk until smooth. Cover and chill at least 2 hours or up to overnight.
- Preheat oven to 425°F with oven rack in lower third of oven. Remove batter from the refrigerator. Whisk until well combined and allow to stand at room temperature while oven preheats. Prepare your prosciutto, cheese and butter to have handy as you'll need to work quickly.
- Place a 10-inch (top diameter) cast-iron skillet in preheated oven and let heat 15 minutes. Remove the hot skillet from oven and add butter pieces to skillet and swirl, until butter is completely melted and beginning to brown.
- Whisk batter again until well combined and working quickly, pour batter into skillet. Arrange prosciutto and cheese around edges of batter, leaving about a 4-inch-wide circle in centre. *If you want crispy prosciutto, make sure you don't cover it with the cheese. Immediately return skillet to oven, and bake until golden brown, puffed, 16 to 20 minutes.
- While the Dutch baby bakes, add the arugula to a medium bowl. In a small jar or bowl, combine the Dijon mustard, vinegar, maple syrup, and a pinch of salt and freshly ground pepper. Cover and shake or whisk vigorously until well combined. Drizzle dressing over arugula, until moistened (you may not need quite all of it).
- Remove Dutch baby from oven. Let stand 1 minute (it will deflate as it rests). Top with dressed arugula and serve.
Nutrition Facts : Calories 353 kcal, Carbohydrate 28 g, Protein 13 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 184 mg, Sodium 541 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
PEACH DUTCH BABY
My aunt first introduced me to oven pancakes when I was a little girl.
Categories breakfast
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan.Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend.Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top.Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5-10 minutes, or until golden. Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.
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- Place butter inside a 9-inch cast iron skillet, casserole dish or pie plate (avoid glass, as it can shatter), then place it in the oven on the center rack and turn it on to 450 degrees F. If using vegan butter or non-stick spray, leave the skillet dry.
- While the oven preheats, mix together the eggs, milk, vanilla, maple syrup, oat flour and salt. I like to do this in a blender or with an immersion blender since it’s faster, but you can also use a whisk. Make sure there are no lumps remaining.
- When the oven is preheated, check to make sure the butter is melted. I like to let it go until it starts to brown and smell nutty, but that step is optional. Remove the skillet from the oven, pour the batter inside, then place it right back in. If using vegan butter or cooking spray, add it to the pan before pouring in the batter.
- Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes.
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- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. 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.
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- Meanwhile, cut any larger strawberries and toss the fruit with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup and salt - note NOT the butter) until smooth. Mix the yogurt and maple syrup together and set aside.
- Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
- Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
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- Place the eggs, milk, flour, sugar, salt and vanilla into the blender; blend until thoroughly combined
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- Pour the batter into the skillet. Put the pan in the oven, and bake until browned, puffed and cooked through, about 20-25 minutes.
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- As the oven is preheating, use a cheese grater to remove all the zest from your orange. Combine the orange zest with 1/3 cup sugar, gently mixing the two together with a spoon. The zest and sugar should begin to form small clump together.
- Using a freestanding electric mixer with a whisk attachment (or, use a handheld whisk), beat 3 eggs at high speed until pale and frothy. Then beat in 2/3 cup milk, 2/3 cup flour, 1/4 teaspoon vanilla, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt and continue to beat until smooth (about 1 minute more). The batter should be thin.
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