Savoury Dutch baby
A savoury Dutch baby has the same sense of oven drama as its sweet counterpart, but instead of a sweet dessert topping, you can fill it with a falvoruful bruschetta topping, to make a new favourite on the brunch table or for a fun every day dinner.
Servings: 4 portions
Ingredients
Pancake batter
- 3 eggs
- 94 g flour
- 10 ml milk
- 1 lemon zest
- 1 tbsp Dijon mustard
- 1 tsp salt
For the frying pan
- 3 tbsp butter
Toppings
Bruschetta
- 1 handful of spinach
- 1 tomato diced
- A pinch of salt
- 60 g fresh mozzarella
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 60 g parmesan shredded
- A few basil leaves
Instructions
- Add all ingredients to the batter in a mixer.
- Mix at high speed for a few minutes.
- Let the batter rest for at least ten minutes.
- Turn the oven to 200 °C (392 °F).
- During this time prepare your preferred savoury toppings.
- Dice the tomato and fresh mozzarella.
- Shred the Parmesan.
- Place an oven proof frying pan in the oven with the butter and let it melt.
- Take the pan out of the oven and carefully add the batter to the pan.
- Place the frying pan back in the oven for 30 minutes.
- Take the pancake out of the oven, and layer the toppings.
- Place the spinach at the bottom and add the diced tomatoes on top, sprinkle salt over.
- Add the fresh mozzarella.
- Drizzle olive oil, balsamic vinegar and shredded Parmesan, before adding a few basil leaves to finish off your creation.
- Serve immediately.
Notes
Have the toppings ready when the Dutch baby comes out of the oven as it will start loosing it shape when it cools.