If you’ve never had a Dutch baby before, then you are missing out. This eggy, giant pancake is made in a skillet, and can be savory, as in this recipe, or sweet.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt (see Cook’s Note)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 to 2 tablespoons salted butter
- Smoked salmon, crème fraîche, thinly sliced red onion and capers, for garnish
Instructions
- Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven while it preheats.
- Combine the eggs, milk, flour, salt and pepper in a blender. Blend on high speed for 1 minute. Blend in the dill. Remove the skillet from the oven and add the butter to the skillet. Swirl the skillet to distribute the butter evenly as it melts.
- Pour the batter into the hot skillet and transfer to the oven. Bake until the Dutch baby is puffed and lightly browned on top, 17 to 18 minutes.
- Remove the Dutch baby from the oven and top with the smoked salmon, crème fraîche, red onion, capers and more dill.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 112 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 103 mg |
| Sodium | 139 mg |