Savory Dutch Baby
The finish line to Christmas is so, so close. I am feeling pretty good about all of my loose ends, and I hope you are too. This year, I am determined not to sabotage my progress by trying to squeeze in a bunch of last minute recipes that I’ve always wanted to try. I’m taking advantage of all of the amazing bakeries, chocolatiers and one veryspecial cheese shop to make my family’s mid-morning Christmas breakfast bountiful and delicious…with one, very easy exception, The Dutch Baby. This giant popover-like pancake is whipped up in the blender and popped into the oven, giving you just enough time to open the champagne and pour coffee. Usually more of a sweet treat, this is a savory Dutch Baby that will bring a peppery, salty, cheesy balance to the rest of the breakfast pastries at the table. Slice and serve with prosciutto and a simple salad and you’ve got yourself a perfectly easy holiday breakfast. Happy Christmas everyone!
2 tablespoons butter*
8 large eggs, room temperature
3/4 cup milk, room temperature
1 cup flour
1 teaspoon Curio Aegean salt*
1 teaspoon freshly ground pepper
1 lemon, zested
1/2 cup Granaresu, finely grated*
1 tablespoon chives
freshly ground pepper
*Items with an asterisk can be found at The Cheese Shop of Salem.
1. Heat the oven to 425 degrees. Place a 10 inch skillet in the oven to heat.
2. Add the eggs, milk, salt, pepper and zest into a blender and blend for about 30 seconds.
3. Add in the flour and blend until fully incorporated. Scrape down the sides of the blender to be sure that all of the flour is mixed in.
4. When the oven is to temperature and the pan is hot, add 2 tablespoons of butter and allow to melt completely.
5. When the pan is ready, pour the batter into the pan and sprinkle the cheese on top. Place the pan back into the oven immediately.
6. Bake for 20-25 minutes, or until sides are puffed and top is golden brown.
7. Remove from pan, garnish with chives and ground pepper. Serve with prosciutto, savory chutney, hot sauce or all of the above!