Garlic-Rosemary Dutch Baby
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- Total:
- 30 min
- Active:
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
Directions
Whisk 3 eggs with 3/4 cup each flour and milk and 1 teaspoon kosher salt; let sit 5 minutes. Saute 6 thinly sliced garlic cloves and 1 tablespoon chopped rosemary in 6 tablespoons butter in a large ovenproof nonstick skillet, 1 minute. Add the batter and sprinkle with more rosemary. Bake at 425 degrees F until puffed and golden around the edge, 18 to 20 minutes. Sprinkle with sea salt.
Photograph by Ryan Dausch
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