Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Indulgence Without the Guilt
Savory Dutch Baby
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 122 mg
- Sodium
- 234 mg
I love to make Dutch baby pancakes! They’re fast and easy, and they puff up in the oven to create the most light and fluffy pancake. I like to top mine with berries, whipped cream and lemon curd, but I thought I would try something new and make a savory Dutch baby. This version has kielbasa sausage, kale and Cheddar cheese. It just might be my favorite brunch dish ever!
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 122 mg
- Sodium
- 234 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Add the butter to a 10-inch cast-iron skillet and heat over medium heat to melt. Turn off the heat. Remove 2 tablespoons of the melted butter to a small bowl and set aside. Transfer the skillet to the oven while it preheats.
- To a blender, add the 2 tablespoons reserved butter, along with the flour, milk, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the top on the blender and blend on high until completely smooth, about 30 seconds.
- Remove the skillet from the oven. Working quickly, add the batter to the skillet, then evenly top with the cheese and chives. Transfer the skillet to the oven immediately. Cook until puffed and golden brown, 20 to 25 minutes. (Do not open the door during the first 15 minutes, preferably not at all, or the pancake could deflate.)
- Meanwhile, add the olive oil to a nonstick skillet and heat over medium-high heat. Add the shallots and kielbasa. Cook, stirring occasionally, until the shallots have softened and the sausage is browned in places, 3 to 5 minutes. Add the kale and fold the shallots and sausage over the kale to help it begin to wilt. Season with a big pinch of salt and pepper. Cook until the kale is softened and bright green, 2 to 3 minutes.
- Remove the Dutch baby from the oven and top with the kale sausage mixture. Cut into wedges and serve immediately.
