Savory Dutch Baby for Two
A decadent savory pancake-like dish made with eggs, flour, and milk, seasoned with thyme and Parmesan. This puffy, golden brown Dutch baby is perfect for brunch when served with smoked salmon, crème fraîche, and fresh greens.
Ingredients
- •¼ cup all-purpose flour
- •1 Tbsp sugar
- •1 tsp thyme leaves
- •½ tsp kosher salt
- •½ tsp black pepper
- •2 Tbsp Parmesan
- •2 whole eggs
- •½ cup whole milk
- •2 Tbsp unsalted butter
- •2 Tbsp Crème fraîche
- •4 oz smoked salmon
- •1 cup baby greens
- •1 whole lemon
Cooking Instructions
- 1.
Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
5 min
- 2.
Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
3 min
- 3.
Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
15 min
- 4.
Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
2 min
- 5.
Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.