Not many people know this, but the perfect weekend brunch can be made at home with just a handful of ingredients you already have in the fridge. All it takes is less than an hour of your morning to make this. Let’s be honest, that’s less time than you would spend on Instagram. This recipe is also fool-proof so anyone can enjoy a savory dutch baby at home.
I prefer savory breakfasts over sweet, which is why this is a savory dutch baby recipe. The beauty of dutch babies is you can add whatever you want to them. There’s no specific toppings one way or another. Use your imagination and top it off with some of your favorite breakfast items. Some of my all-time combos to add to a savory dutch baby are:
- Eggs, prosciutto, and grilled portobello mushrooms
- Dollop of crème fraîche, smoked salmon, and capers
- Avocado, eggs, and bacon
- Burrata, heirloom tomatoes, and basil
So what is a Dutch baby? A Dutch baby, also known as a Dutch baby pancake, German pancake, or Dutch puff, is essentially a super large American popover. The process of creating one is similar to Yorkshire pudding. It’s made with eggs, flour, and milk with no leavening agents. They are likely a variation of the German pfannkuchen, a pan cake, that is made from a thick batter and cooked in a pan in a similar fashion as Dutch babies. Dutch babies can be served anytime during the day but are a popular brunch or dessert item. Dutch babies were created between 1900 and 1950 at a Seattle, WA family-run restaurant called Manca’s Cafe (they owned the trademark for Dutch babies in 1942). It is said that the restaurant owner’s daughter couldn’t say the word, “Deutsch,” the German word for German, and pronounced it “Dutch.” The rest is history.
I personally love using my Lodge double handle cast iron skillet to make dutch babies (or clafoutis). Cast iron skillets are so useful around the kitchen. They hold and distribute heat very well so they are perfect when baking something evenly. I prefer the double handle as it’s easier to grab from the oven with two hands and let’s face it, it makes presentation so much prettier too. I know, I know. Cast iron is a b*tch to clean and then they rust and THEN you have to season it (and what the hell does it mean by seasoning a skillet?!). But, cast iron products will last you a lifetime. It takes a little extra TLC but if you take care of them, they will definitely take care of you; not really but they’ll cook your food for you. I’m no professional when it comes to cast iron but I use this Caron & Doucet set and it’s been keeping all my cast iron gorgeous.
- 4 large eggs, room temperature
- 1 cup milk, room temperature
- 3 tablespoons melted butter, cooled
- 1=3/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (optional)
- Step 1 Preheat oven to 450F and place a 10.25″ cast iron skillet in the oven to heat up.
- Step 2 Add the eggs to a blender and mix on high for about minute until very frothy.
- Step 3 Turn down to medium speed and slowly add milk and 2 tablespoons of butter and blend for another 30 seconds.
- Step 4 Add flour, cornstarch, salt, and pepper until just incorporated.
- Step 5 Allow batter to rest for about 10-15 minutes (or the batter can be made the night before and then brought to room temperature prior to use the next morning).
- Step 6 Remove the skillet from the oven and add the tablespoon of remaining butter.
- Step 7 Quickly pour in the batter and bake for 20-25 minutes until the edges are golden brown.
- Step 8 While the dutch baby is baking, prepare savory fillings such as eggs, prosciutto, mushrooms, avocado, bacon, or smoked salmon.
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