Often thought of as a sweet treat on a weekend morning, mom will be mesmerized at the sight of you, and the whole family, making a baby on her special day! She may be shocked initially, but once she sees your creation - she’ll love you for it.
A “Dutch Baby” is a popular breakfast dish that most likely draws its roots from the German Pfannkuchen. It is a mixture of flour, water, and egg which is poured into a cast iron skillet, baked until puffy and golden, served immediately with a variety of toppings (sauteed apples are very popular, with a sprinkle of cinnamon sugar).
However, we were guests at a brunch lately and were delighted when we discovered that a Dutch Baby was on the menu. Then we were informed that it was a savory version, we were more than intrigued.
The host/chef adapted a traditional recipe, omitting the sugar and vanilla, replacing them with salt, pepper, and a few fresh gratings of Parmigiano Reggiano. The table was laden with different toppings to chose from; lox, creme fraiche, capers, steamed asparagus, Spanish onion slivers, cucumbers, arugula, melted cherry tomatoes, fresh avocado slices, quartered hard-boiled eggs, and spicy turkey links. No matter what one’s diet or taste was, flavor abounded in everything.
The toppings can truly be whatever you want them to be! One could serve crispy prosciutto, fresh fontina, and add a little torn basil to the batter. Perhaps a sunnyside-up egg, and a good Virginia ham, or a tasty take of a BLT? Mmmmm, decadence can be achieved with a ragout of wild mushrooms, melting brie de meaux, with scattered arugula!
Be Creative! Treat the batter as a canvas, adding whichever herbs you like, and paint that canvas in a manner you see fit.
However you may customize it, I can just imagine your mother’s face when you invite her to step into the kitchen to witness you and your siblings make a baby!
Savory Dutch Baby
4 Servings
Active Time: 20 min
Total Time: 50 min
INGREDIENTS
3 large eggs, room temperature
¾ cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon of grated Parmigiano (or more to your liking)
PREPARATION
Place a medium ovenproof skillet, preferably cast iron, in center of the 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 the 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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