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Savory Dutch Baby
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
Ingredients
- 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
Directions
- 1. 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.
- 2. 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.
- 3. Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
Nutrition Facts
1 slice: 343 calories, 21g fat (11g saturated fat), 290mg cholesterol, 542mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 15g protein.
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