Savory Summer Dutch Baby

A Dutch Baby is so much easier to make than it looks. It is light, eggy and delicious and looks very impressive, yet it takes only a few simple ingredients! I would describe it as a mix between a popover and a frittata.  The secret is in the hot skillet, the hot butter and a hot oven! It is the perfect dish to serve for a leisurely brunch because some of the fun is in the process and seeing the beautiful result of such a simple recipe.

Often you see a Dutch Baby with fruit or syrup, which is very delicious, but you can also make it savory with herbs, vegetables and cheese. I have so many beautiful herbs in my garden that I decided to try a savory summer Dutch Baby using them as the topping.

I found some fresh english peas at the market, as well as some tomatoes on the vine, radicchio and green onions, which I thought would be pretty on top. But really you can use any variation of vegetables and herbs, and cheese if you desire. Or you can make it as simple as just herbs and cheese. In fact you don’t want to overload it too much, so you can really taste the delicious light texture of the eggs.

First gather your ingredients for the topping.

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Cherry tomatoes, green onions, english peas, radicchio, herbs (mint, parsley, basil), parmesan shavings.

I roasted the tomatoes in a hot oven with a drizzle of olive oil. Then simmered the english peas in some water over the stove and removed them from the shell. Next I sliced and chopped the green onion and herbs.

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Ingredients for the Dutch Baby:

  • 4 eggs
  • 3/4 cup of milk
  • 3/4 cup of flour
  • salt & pepper to taste
  • 1/2 stick of butter (4 TB)
  • Combine the eggs and milk and blend in a blender until smooth
  • Add the flour and salt & pepper and blend until mixed well

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Put the butter in a 9-10″ skillet and slide into a 450 degree oven. When the butter is melted, remove it and immediately pour the batter into the hot skillet. (be careful not to let the butter burn, which can happen quickly) Immediately put the skillet back into the hot oven for about 25 minutes.

You want to have all of your toppings ready to throw on the Dutch Baby just as it comes out of the oven. You can do some of this during the 25 minutes it is baking too.

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When the Dutch Baby is puffed up and brown, remove it from the oven. Sprinkle the top with the shaved cheese, then toss on all the other prepared ingredients.

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Your Dutch Baby is ready to serve! Let your family or guests admire it before you cut into wedges, because as I said it looks pretty impressive!

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It is nice served with a little salad on the side.


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