Savory Spring Dutch Baby

Deep dish baked oven pancakes like this savory spring Dutch baby are a fun and flavorful alternative to the usual breakfast and brunch fare.  Fresh herbs incorporated into the batter really set this Dutch baby alight!  The springy additions of leeks and asparagus are the perfect way to showcase the season’s offerings so whip up a batch this weekend.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Servings 2 - 3 servings
Prep Time 25 minutes
Cook Time 20 - 25 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Servings 2 - 3 servings
Prep Time 25 minutes
Cook Time 20 - 25 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes.
  2. While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, zest, salt, and pepper, and gently whisk until smooth.
  3. Carefully remove hot cast iron pan from oven and place remaining 1 Tbsp butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, about 20 – 25 minutes.
  4. Carefully remove the Dutch baby from the oven and decorate with sautéed leeks, roasted asparagus, and fried eggs to serve.
Recipe Notes
  • Sauteed Leeks
    2 large Leeks, cleaned well
    1/4 cup Butter or Coconut Oil
    1/2 tsp Salt

Slice leeks into 1/4-inch thick rounds, white and light green parts only.

In a large saute pan, melt butter over medium heat. Add leeks and salt and cook, stirring occasionally, until soft.

  • Roasted Asparagus
    1 bunch Asparagus (about 2 lbs)
    2 Tbsp Olive Oil
    Salt and ground Black Pepper to taste

Preheat oven to 425°F; line a sheet tray with parchment paper.

Toss asparagus with oil, salt, and pepper; spread in an even layer on prepared sheet tray. Roast, stirring once, until soft and beginning to brown on the tips, 10 – 15 minutes.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *