Here is my take on a Dutch baby, an enormous English Yorkshire pudding, or a popover pancake. (Why is the name so tricky😝) While a Dutch baby normally these are a a sweet treat, I love savory food and think it makes a fabulous base for lots of veggies! It’s super quick + easy and I love that you can switch up the flavors by changing the toppings. I double the recipe and we have seconds for lunch the next day too. Don’t forget to tag me if you make it 🙃 Let me know what toppings you want to try this with.
Savory Dutch Baby
A quick and easy dinner that you can quickly switch up to use up left over veggies or turn from savory to sweet.
Equipment
- 10-inch oven safe skillet
Ingredients
- 5 eggs save 2 for the topping
- 1/2 cup flour
- 1/2 cup milk
- 4 tbsp butter
Toppings (feel free to mix it up + try new ones)
- 2 portabello mushrooms
- 2 shallots
- 1 bunch broccolini
- 1 handful cherry tomatoes
- 10 pieces proscuitto
Instructions
- Pre-heat oven to 425 Fahrenheit (220 Celsius)
- Mix eggs (3), flour, and milk together until smooth
- Place butter in an oven safe 10-inch skillet and place in the oven
- Once butter melts, pour batter and cook for 20 minutes or until pancake is fluffed. Be sure to watch the butter as it can quickly burn.
- Add toppings and lower temperature to 300 Fahrenheit (150 Celsius)
- Bake for 5+ minutes until eggs (part of topping) are cooked
- Serve warm + enjoy
Screenshot this Dutch Baby recipe below and tag me if you make it. What are your favorite toppings? Would love to try new combinations!
So fun! I’ve made small ones before never thought of a large savory one! Can’t wait to try!
Just make sure to check that you’re pan will fit in your oven first! Other than that, you’re good to go!