Wednesday, May 2, 2012

Savory Dutch Baby

Just before Easter, Dutch Baby with Lemon Sugar was a featured post on My Carolina Kitchen.  Ever since then I've been anxious to try a savory version of the oven baked pancake.  
This meal couldn't be easier and can be on the table in 30 minutes.  It is a perfect breakfast/brunch dish, a lovely lunch dish and equally at fitting for dinner.

 The batter is similar to popovers: eggs with milk and flour, but it is baked in a skillet. 

I topped my Dutch Baby with some sauteed mushrooms.  A simple side salad or some cherry tomatoes on the side makes this a completely satisfying meal.  A delicious comfort food and 
Savory Dutch Baby
From The Cast Iron Skillet Cookbook by Sharon Kramis & Julie Kramis Hearne
Makes 2 servings
3 tablespoons butter
4 extra large eggs
1/2 cup all purpose flour
1/2 cup milk
1/2 cup grated cheese
1/2 cup chopped ham
-Preheat oven to 425F.  To make Dutch Baby, melt the butter in a 12 inch cast iron or non-stick skillet over low heat.  Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds.  Pour the batter into the skillet with the melted butter and top with the cheese and ham.
-  Place the skillet in the oven and bake until the top puffs up and is lightly golden, 20-25 minutes.
- When the Dutch Baby is done, cut into six wedges and serve immediately.

1 comment:

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