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| nutritional information (per serving) | |
|---|---|
| 302 | calories |
| 21g | Fat |
| 17g | carbohydrates |
| 12g | protein |
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| nutritional information | |
|---|---|
| Servings: 4 to 6 | |
| amount per serving | |
| calories | 302 |
| % Daily Value* | |
| 21g | 27% |
| Saturated Fat 11g | 56% |
| 133 mg | 44% |
| 431 mg | 19% |
| 17g | 6% |
| dietary fiber 2g | 8th % |
| total sugar 3g | |
| 12g | |
| Vitamin C 8 mg | 38% |
| Calcium 104 mg | 8th % |
| Iron 2 mg | 12% |
| Potassium 195 mg | 4% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
The most underrated brunch dish in my opinion is the Dutch Baby.
The Story of the Dutch Baby
The term “Dutch Baby”, also known as German pancakes, was trademarked in 1942 by the owner of Seattle restaurant Manca's. This breakfast classic got its name from a misinterpretation of the terms “German” and “Baby”. They also sold mini pancakes.
What is a Dutch baby?
Unlike American pancakes, Dutch babies are more like a cross between a soufflé and Yorkshire pudding. The batter is baked in a buttered cast-iron skillet, resulting in a fluffy and fluffy, yet slightly crispy pancake.
Most Dutch babies are served sweets with fruit, sugar or cream. Here I make a hearty Dutch Baby with one of my favorite cheeses, Boursin (garlic and herb flavor is my favorite, but really any of these would work) and buttery, herbaceous English peas.
What to serve with this Dutch babe
Pair your hearty Dutch Baby with the perfect brunch mimosa, along with some other essential brunch recipes.
recipe tips
- If you don't have a cast iron skillet, you can use any skillet that's safe to place in the oven, but the dish may not rise or come out nice.
- If you don't have a mixer, you can mix everything by hand.
Go on
The dough can be made up to 3 days in advance and stored in an airtight container or jar in the fridge. Take the batter out of the fridge at least 30 minutes before using to bring it to room temperature and whisk lightly before using.
“A hearty Dutch Baby is a great idea for brunch or for lunch with a side salad. The topping combination of English peas and Boursin cheese is perfect. This recipe is a great blueprint for other possibilities. I could imagine trying this with diced ham, bacon, asparagus or smoked salmon. So many toppings would work well here.” – Joan Vellush
For the pancake
3 Big Eggs
3/4 Cup whole milk
2/3 Cup (80 grams) all purpose flour
2 tablespoon unsalted butter, melted
1/2 teaspoon fine Salt
1/2 teaspoon ground black pepper
2 tablespoon unsalted butter
2 teaspoon finely chopped fresh Italian Parsely
2 teaspoon finely chopped spring onions
For the peas
1 tablespoon unsalted butter
1 tablespoon Extra virgin olive oil
1 Cup fresh english Peas
2 Garlic cloveschopped
1 1/2 tablespoon finely chopped spring onions
1/2 Cup Water
1 1/2 tablespoon finely chopped fresh Italian Parsely
1/4 teaspoon fine Salt
1/2 teaspoon ground black pepper
Finely grated citrus peel from 1 lemon
End
1 puck (5.2 ounces) Boursin cheese
1 tablespoon finely chopped fresh Italian ParselyOptional
pea sproutsOptional
Do the Dutch Baby
Gather the ingredients. Preheat the oven to 450 F and place a 9-inch cast iron skillet in the oven to heat.
The spruce eats / Diana Chistruga
Place eggs, milk, flour, melted butter, salt and pepper in a blender and blend until smooth.
The spruce eats / Diana Chistruga
When oven is done, carefully remove cast iron skillet and add remaining 2 tablespoons butter, tossing until bottom is coated.
The spruce eats / Diana Chistruga
Quickly pour in the batter and sprinkle with finely chopped parsley and spring onions. Place in the oven for 20 to 25 minutes, until puffed up and lightly browned around the edges.
The spruce eats / Diana Chistruga
Boil the peas
Gather the ingredients.
The spruce eats / Diana Chistruga
While the Dutch Baby is baking, cook the peas. Melt the butter and olive oil in a skillet over medium-high heat and add the peas, garlic, and spring onions. Sauté, stirring occasionally, until garlic is fragrant but not brown at all, 1 to 2 minutes.
The spruce eats / Diana Chistruga
Add just enough water to just cover the peas (about 1/2 cup) and continue cooking until the peas are tender and the water has evaporated (about 5 minutes).
The spruce eats / Diana Chistruga
Add the parsley, salt, pepper and lemon zest and stir. Set the peas aside until the pancake is done.
The spruce eats / Diana Chistruga
Garnish and serve
Remove the Dutch Baby from the oven and top with heaping spoonfuls of Boursin cheese and the cooked peas.
The spruce eats / Diana Chistruga
Garnish with chopped parsley and pea sprouts, if you like. Serve immediately.
The spruce eats / Diana Chistruga
variations
- Try topping it with a fried egg or delicious cured meats like prosciutto.
- Substitute your favorite herbs for the parsley. Tarragon, thyme, and basil are good options.
- Instead of boursin, try a different soft cheese like fresh goat's cheese (chèvre), sheep's cheese, or even crumbled feta. Feta won't be as rich and creamy, but it will be delicious.
- Instead of, or in addition to, the peas, give this Dutch Baby a spring mix lightly seasoned with a tart lemon dressing.
How to store it
I highly recommend eating the Dutch Baby the next day, but if you have leftovers you can store them in an airtight container in the fridge for up to 2 days. Reheat in a toaster at 400 F.
