Savory Dutch Baby
Elevate your brunch game with this irresistible Savory Dutch Baby, a golden, puffed pancake that’s as versatile as it is flavorful. This dish combines a light, airy batter baked to perfection in a hot cast-iron skillet with a delicious medley of savory toppings. Fresh baby spinach, sweet cherry tomatoes, and aromatic garlic are sautéed to perfection, then paired with a luscious blend of melted Parmesan and Gruyère cheeses for a sophisticated flavor profile. Garnished with fresh herbs like parsley or chives, this Dutch baby is perfect for a cozy breakfast, a light lunch, or even a casual dinner. Ready in just 30 minutes, it’s a must-try for anyone looking for a show-stopping dish that’s both simple and satisfying.
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Recipe Information
Ingredients
- 3 tablespoons all-purpose flour
- 0.5 cup whole milk
- 2 pieces large eggs
- 3 tablespoons unsalted butter
- 0.25 teaspoon sea salt
- 0.125 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 2 cups baby spinach
- 1 cup cherry tomatoes (halved)
- 0.333 cup shredded Gruyère cheese
- 2 tablespoons chopped fresh herbs (such as parsley or chives)
Instructions
Preheat your oven to 425°F (220°C). Place a cast-iron skillet (10 inches in diameter) inside the oven to heat up as the oven preheats.
In a medium mixing bowl, whisk together the all-purpose flour, milk, eggs, sea salt, and black pepper until smooth and lump-free. Ensure the batter is well aerated for a fluffy Dutch baby.
Carefully remove the hot skillet from the oven and add 3 tablespoons of unsalted butter, swirling until fully melted and coating the skillet. Pour the batter into the skillet and immediately return it to the oven.
Bake for 15-18 minutes, or until the Dutch baby is puffed up and golden brown around the edges. Avoid opening the oven during baking to ensure it rises properly.
While the Dutch baby is baking, prepare the toppings. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the halved cherry tomatoes and cook for an additional 1-2 minutes. Season with a pinch of salt and pepper to taste.
Once the Dutch baby is finished baking, remove it from the oven. Sprinkle the grated Parmesan cheese evenly over the surface while it’s still hot.
Top the Dutch baby with the sautéed spinach and cherry tomato mixture. Sprinkle the shredded Gruyère cheese on top, letting it melt from the residual heat.
Garnish with freshly chopped herbs such as parsley or chives for added flavor and brightness. Serve immediately while the Dutch baby is still warm and fluffy.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 425 mg | 33% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
