Savory Herb Dutch Baby
Dutch babies are a cross between popover and pancake that can be served for breakfast, lunch, or dinner. This one originates from the New York Times but I have added a few modification to make it my standard savory Dutch baby. The addition of cumin brings an extra note of nutty flavor out of the cheese. It also lends an amazing aroma while baking. This Dutch Baby is a perfect part of a celebratory or everyday meal. Serve it with salad and/or seared scallops and your mates’ hearts and stomachs will go pitter patter!
My universal recipe for Dutch Baby came from the Joy of Cooking. I’ve added the herbs, spices, cheese, and green onion to create this savory version.
Gather up the ingredients and make this simple but elegant Dutch Baby as an appetizer or a side for the main meal.
1/2 cup plus 1 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 large eggs
1/2 cup whole milk
1 tablespoons finely chopped fresh basil or tarragon
1 tablespoons minced parsley
4 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano or Gruyère
1/4 teaspoon cumin powder
Flaky sea salt, for garnish
2 scallions, for garnish
Heat oven to 425 degrees. In a large bowl, mix together flour, salt, pepper, and cayenne. In a separate bowl, whisk together eggs and milk. Then whisk the wet ingredients into the dry ingredients until just combined. Stir in basil and parsley.
Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl the skillet so that butter coats bottom of the pan.
Pour the batter into the pan and scatter cheese, cumin, and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Scatter scallions slivers on top and serve immediately as an appetizer or a side. Just tear it apart and enjoy.
You can half the recipe for a smaller Dutch Baby. Or, make it a sweet and savory Dutch Boy by replacing the salt with sugar and choosing a sweeter cheese, like gouda or fontina. Or, replace the herbs with a ¼ teaspoon of curry and a dash of cayenne to create a spicy Dutch Baby to be served with Indian or Thai food. The options are endless.