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Sunday, November 22, 2015

Savory Dutch Baby

My new favorite meal: this dutch baby paired with a salad and bread. Cheesy, salty, puffy, eggy goodness! I've always loved the sweet versions of dutch babies and oven pancakes, but it's wonderful to have a savory version too. The Parmesan and salt form a delicious, crispy brown crust that makes this dutch baby best consumed right after it's cooked.





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Savory Dutch Baby


Source: The New York Times
Serves 4-6

1 c plus 2 T all-purpose flour
1/2 teas kosher salt
1/2 teas freshly ground pepper
8 large eggs
3/4 c whole milk
2 T finely chopped fresh thyme (or 1 teas dried)
2 T minced fresh herbs (chives, parsley, tarragon, basil, etc.)
6 T unsalted butter
3/4 c grated Parmigiano-Reggiano or Gruyere
Flaky sea salt, for garnish

Preheat oven to 425. Whisk flour, salt, and pepper in a large bowl. In another bowl, whisk together eggs and milk. Whisk egg mixture into flour mixture until just combined. Stir in all herbs.

Melt butter over medium-high heat in heavy 12-inch ovenproof skillet. Cast-iron is especially nice. Cook butter for a few minutes until it browns and becomes fragrant. Swirl pan to coat the pan.

Pour batter into pan and top with grated cheese and generous amounts of flaky salt. Bake until puffed and golden, about 25 minutes. Place a rimmed baking sheet under the dutch baby to catch dripping butter. Cool slightly, until the dutch baby collapses, then enjoy.

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