Savory Dutch Baby With Fennel Celery Bacon Lemon And Honey Food

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SAVORY DUTCH BABY



Savory Dutch Baby image

This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme. You can serve it for brunch, pancake style. Or try it as an hors d'oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.

Provided by Melissa Clark

Categories     breakfast, brunch, dinner, for two, snack, pancakes

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 large eggs
3/4 cup whole milk
2 tablespoons finely chopped fresh thyme
2 tablespoons minced chives, parsley or tarragon
6 tablespoons unsalted butter
3/4 cup grated Parmigiano-Reggiano or Gruyère
Flaky sea salt, for garnish
Sriracha, for serving (optional)
Lemon wedges, for serving

Steps:

  • Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
  • 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 skillet so that butter coats bottom of pan.
  • Pour batter into pan and scatter cheese and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 23 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 12 grams, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams

DUTCH BABY WITH BACON AND RUNNY CAMEMBERT



Dutch Baby With Bacon and Runny Camembert image

Most Dutch babies are sweet and often fruity. Not this one, which is topped with runny Camembert cheese and studded with bacon. It's savory, golden and perfect for a hardy brunch or light dinner. A word of caution: It deflates quickly, so be sure to serve it as soon as it comes out of the oven.

Provided by Melissa Clark

Categories     breakfast, brunch, pancakes, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

4 ounces bacon, chopped (about 1/2 cup)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
8 large eggs
3/4 cup whole milk
1/4 cup grated Parmesan
1/4 cup chopped chives
4 tablespoons unsalted butter
1 (8- to 10-ounce) wheel of Camembert, rind on and cut into 1/4-inch slices (not wedges)

Steps:

  • Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
  • Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
  • Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
  • Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.

SAVORY DUTCH BABY



Savory Dutch Baby image

Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.

Provided by Claire Saffitz

Categories     Bon Appétit     Breakfast     Pancake     Salmon     Brunch     Avocado     Bake     Lunch     Dinner     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

3 large eggs, room temperature
3/4 cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Topping Ideas
Fried eggs, avocado, and shaved ham (optional)
Smoked salmon, crème fraîche, and sliced spring onions (optional)
Sautéed kale, crispy bacon, and aged cheddar (optional)

Steps:

  • Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°F. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
  • Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
  • Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20-25 minutes. It will begin to deflate as soon as it comes out. Top as desired.

SAVORY DUTCH BABY



Savory Dutch Baby image

This savory Dutch baby delivers comfort and flavor, and it brings a smile. It's the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. -Susan Anderson, Helena, Montana

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 9

6 tablespoons butter
2 tablespoons chopped shallot
8 large eggs, room temperature
3/4 cup 2% milk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.

Nutrition Facts : Calories 343 calories, Fat 21g fat (11g saturated fat), Cholesterol 290mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

SAVORY DUTCH BABY FOR TWO



Savory Dutch Baby for Two image

Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge for an easy romantic breakfast for two.

Provided by Anna Stockwell

Categories     Pancake     Thyme     Parmesan     Cheese     Egg     Milk/Cream     Butter     Salmon     Lemon     Valentine's Day     Bake     Breakfast     Brunch     Quick & Easy

Yield 2 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
1 Tbsp. sugar
1 tsp. finely chopped thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. finely grated Parmesan, plus more for serving
2 large eggs
1/2 cup whole milk
2 Tbsp. unsalted butter, cut into pieces
Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

Steps:

  • Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
  • Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
  • Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
  • Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
  • Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

SAVORY DUTCH BABY WITH FENNEL, CELERY, BACON, LEMON, AND HONEY



Savory Dutch Baby with Fennel, Celery, Bacon, Lemon, and Honey image

While many of you may know the Dutch Baby as a sweet eggy treat, this savory herb-flecked version is easy to make and perfect for brunch or dinner. Quick to prep, once out of the oven it's topped with shaved fennel, celery, and bacon and dressed with zesty lemon and olive oil-then finished with a final drizzle of honey and a squeeze of lemon.

Provided by Braun

Number Of Ingredients 12

4 tablespoons unsalted butter, divided
1/2 cup cup parsley leaves and tender stems, loosely packed
4 eggs
3/4 cup whole milk
3/4 cup all-purpose flour
Kosher salt and pepper
1 bulb fennel, sliced, reserve fronds for garnish
2 stalks celery, thinly sliced
1 tablespoon olive oil
2 tablespoons lemon juice, plus wedges for serving
4 slices cooked bacon, crumbled into large pieces
Honey, for serving

Steps:

  • Preheat oven to 425° with a medium cast-iron pan on the middle rack.
  • Pulse the parsley leaves with the Braun MultiQuick 7 Hand Blender with the MQ20BK chopper attachment. Set chopped parsley aside.
  • Melt 3 tablespoons butter and let cool. Combine eggs, milk, flour, 1 teaspoon salt, ½ teaspoon pepper, and the melted butter in a large bowl. Using an immersion hand blender such as the Braun MultiQuick 7 Hand Blender, mix ingredients until frothy and smooth.
  • Carefully remove the hot cast-iron pan from the oven and melt the remaining tablespoon butter in the pan. Pour the batter into the pan and scatter the chopped parsley over the top. Bake in the oven until the pancake is puffed and golden brown, about 20 to 22 minutes.
  • Meanwhile, toss fennel, celery, olive oil, lemon juice, and bacon in a medium bowl, season with salt and pepper. Add this mixture on top of the pancake, drizzle with honey, and serve with lemon wedges. Enjoy immediately.

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