Recipe courtesy of Kardea Brown
Savory Dutch Baby with Smoked Salmon
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 112
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 103 mg
- Sodium
- 139 mg
If you've never had a Dutch baby before, then you are missing out. This eggy, giant pancake is made in a skillet, and can be savory, as in this recipe, or sweet.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 112
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 103 mg
- Sodium
- 139 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven while it preheats.
- Combine the eggs, milk, flour, salt and pepper in a blender. Blend on high speed for 1 minute. Blend in the dill. Remove the skillet from the oven and add the butter to the skillet. Swirl the skillet to distribute the butter evenly as it melts.
- Pour the batter into the hot skillet and transfer to the oven. Bake until the Dutch baby is puffed and lightly browned on top, 17 to 18 minutes.
- Remove the Dutch baby from the oven and top with the smoked salmon, crème fraîche, red onion, capers and more dill.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
