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Savory Spring Dutch Baby
Basic Dutch Baby
- 6 eggs
- 1 cup whole milk
- 1 stick unsalted butter
- 1 cup all purpose flour (or use gluten-free flour)
- salt and pepper to taste
- 2 tablespoons of Gruyere, grated
Spring Toppings
- 1 bunch asparagus, sliced into bite-sized pieces
- 1 package baby bella mushrooms, sliced
- 1 package cherry tomatoes, sliced
- 1 cup walnuts
- 2 tablespoons of butter
- salt and pepper to taste
- 1/2 cup herbed goat cheese, crumbled
Basic Dutch Baby
- Preheat oven to 425F, placing 12” cast iron pan inside oven. Place stick of butter in the cast iron pan and return the pan to the oven. Meanwhile, blend basic dutch baby ingredients, less the remaining butter, in a high-speed blender. Slowly add the remaining 2 tablespoons of butter to the mixture. Remove the cast iron from the oven and pour the batter into the hot pan, bake for 25 - 30 minutes, making sure not to open the oven door the first 20 minutes.
- Spring Toppings
- In a hot skillet, add butter and mushrooms. Bring the heat down to medium-high and cook until tender and just golden. Add the asparagus and cook until just tender. Salt and pepper to taste.
- Final Touches
- When the Dutch Baby is cooked, top it with the vegetables, and walnuts, top with goat cheese. Slice, Serve and Enjoy.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/