Savory Dutch Baby
This savory take on the classic puffed pancake, the Dutch baby, makes an impressive breakfast or brunch recipe for any special occasion. The lox bagel-inspired filling is definitely a crowd pleaser!
Equipment
- 9-inch Cast-iron skillet
- Blender
- Grater or zester
Ingredients
- 4 eggs
- ? cup milk
- ? cup flour
- 6 Tbsp butter divided
- ¼ tsp salt
- 2 Tbsp parmesan grated
- 1 tsp dried dill (or 1 Tbsp fresh)
- 3 oz smoked salmon
- 6 dollops cream cheese
- 1 Tbsp capers
- 1 Tbsp pickled red onions (or a few slices of raw red onion)
- 1 Tbsp fresh parsley chopped
- ½ lemon, zested (or a tsp of lemon juice)
Instructions
- Preheat oven to 450?. Place the empty cast-iron skillet in the preheated oven for 5 minutes.
- Meanwhile, make the batter. Combine the eggs, milk, flour, and 2 Tbsp of melted butter in a blender. Blend until smooth.
- Remove the hot skillet from the oven and coat the inside of it with the remaining 4 Tbsp of butter. Slide the butter around until completely melted, coating the sides of the skillet as well.
- Pour all the batter into the middle of the buttered skillet. Sprinkle the dill and grated parmesan on top. Carefully return the skillet to the oven.
- Bake for 20-25 minutes. Do NOT open the oven until you are ready to check for doneness. Instead, use the oven light to visually monitor the Dutch baby and look for the signs listed below.NOTE: These signs may occur at different times depending on your pan or oven. Monitor closely for best results.Signs of doneness: The sides of the Dutch baby have puffed up along the sidewalls of the pan. They have become tall and thin, and the edges are browning. The middle of the Dutch baby looks hollowed out and may be flat or have large bubbles. It is yellow or light brown in color. The middle looks set - no shiny raw egg. If you shake the skillet, the Dutch baby doesn't jiggle in the middle
- Remove the skillet from the oven. Top with torn pieces of smoked salmon, dollops of cream cheese, capers, red onions, chopped parsley, and lemon zest. Serve immediately.
Notes
Baking time: This recipe calls for baking for 20-25 mins, which is for a cast-iron pan. You may use a different type of oven-safe pan such as hard-anodized aluminum or stainless steel pan. If not using cast-iron, your cooking time may be closer to 10-15 minutes.
Storage: Store in an airtight container in the refrigerator for up to 4 days
Substitutions: Do not use butter alternatives. Toppings can all be substituted for other savory items like meats, cheeses, herbs, or veggies to your taste.