Indulge me one more post about my latest culinary craze, won’t you? 🙂
After serving numerous breakfast versions of Dutch Baby–dusted with powdered sugar, smothered with mixed berries, engulfed in whipped cream, or dripping with bacon maple syrup–I found myself in need of a quick lunch option one day last week. Turns out that Dutch Baby is just as delightful savory as it is sweet.
- Place your skillet or baking dish in cold oven, and bring to 475F.
- 3 eggs
- 3/4 cup flour
- 3/4 cup milk
- 4 Tbs. butter
In a blender, combine eggs, flour, and milk. Blend on high for 30 seconds or until frothy. When oven is to temperature, put your butter in the skillet with some diced onions. Return skillet to the oven until butter melts and is brown (2-3 minutes.)
- Sprinkle a cup of shredded cheddar to melted butter in pan. (I’m sure feta, swiss, and any other cheese would be fantastic too!)
- Add in whatever you find in your fridge (I had diced green chile and turkey lunchmeat) Ideas to try: bacon, gruyere, mushrooms, ham, leeks…
- Carefully pour batter into hot skillet and bake until dutch baby is risen and browned on sides (about 18 minutes.)
- Cut in wedges and serve.
The only way I can describe it: A crispy shelled, custard-like savory bake that is lighter than quiche, but just as hearty!