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Savory Dutch Baby

Ingredients

Dutch Baby

  • 3 eggs
  • 3/4 cup milk
  • 3 tbsp butter, divided
  • 1/2 cup flour
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper

Toppings

  • 3 cups fresh spinach
  • 1 cup mushrooms, sliced
  • 1/2 avocado
  • 1/4 red onion, sliced
  • 2 tbsp pumpkin seeds
  • 1 egg
  • oil for saute
  • 1 tbsp parsley, chopped

Instructions

Dutch Baby

  • Place a cast iron skillet, in center of oven and preheat oven to 450°. Let skillet heat for about 30 minutes.
    Blend eggs in a blender on high speed until very frothy, about 1 minute.  Gradually stream in milk, then 2 Tbsp. butter. Blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. 
    Remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Pour batter into skillet. Bake pancake until puffed and brown around edges, 20–25 minutes

Toppings

  • Heat a frying pan on medium heat. Add about 1 tbsp of oil. Saute spinach in pan pan until just wilting stage.  Season with salt and pepper. Remove from pan and place to the side.
    Add another tablespoon of oil to the pan.  Add sliced mushrooms and cook until browned.  
    Place spinach and mushrooms on the pancake. Top with avocado slices, and red onions.  
    In the same frying pan, add another tablespoon of oil. Fry an egg until crispy on one side.  Add on top of the pancake as well.  Sprinkle with pumpkin seeds and chopped parsley.  Serve hot.