Savory Dutch Baby
This savory dutch baby has fresh herbs in the batter, and is topped with goat cheese and arugula for an elevated brunch.
Servings: 4
Ingredients
- 1/2 cup milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt plus more to taste
- 2 tablespoons minced fresh herbs such as parsley, oregano, and/or chives, plus more as desired for topping
- Cracked black pepper
- 4 tablespoons unsalted butter
- 3 cups baby arugula
- 1 teaspoon olive oil
- ½ teaspoon balsamic vinegar
- 2 to 4 ounces goat cheese crumbles
Instructions
- Preheat oven to 425°F and set a 10-inch oven-safe skillet inside to heat.
- Whisk together the milk and eggs. Add the flour, salt, herbs, and a few cracks of black pepper. Whisk until very smooth and no lumps of flour remain.1/2 cup milk, 3 large eggs, 1/2 cup all-purpose flour, 1/4 teaspoon salt, Cracked black pepper, 2 tablespoons minced fresh herbs
- Remove the hot pan from the oven and add the butter. It will immediately sizzle and start melting. Carefully tilt the pan to coat the butter all over, including up the sides of the pan.4 tablespoons unsalted butter
- Pour in the batter and return the pan to the oven. Bake for 15-20 minutes, until puffed and golden.
- While it is baking, toss the arugula with the olive oil and balsamic, and a pinch of salt and pepper.3 cups baby arugula, 1 teaspoon olive oil, ½ teaspoon balsamic vinegar
- Remove pancake from the oven and scatter goat cheese on the bottom, then top with dressed arugula (and more herbs if desired). Serve immediately.2 to 4 ounces goat cheese crumbles
If you want to use a blender to make the batter, add the herbs after blending.
Notes
- The dutch baby will sink immediately after removing from the oven.
- If you like, you can pop the pancake back into the oven after adding the cheese to melt it slightly, just 2 minutes.
- Packages of crumbled cheese are usually 4 ounces. The brand I used was 3.4 ounces; use the amount you like.
