Dutch Babies aren’t just for breakfast anymore! I finally did what I’m been meaning to do for months: make a savory Dutch Baby with spinach and cheese. Oh my gosh! Scrumptious!
What’s so exciting about this recipe (besides the fact that it came out so well) is that it’s mine. Mine! I didn’t do an Internet search for savory Dutch Babies. Instead, I guesstimated and said things like “Yeah, that’s a good amount,” and found I was more than satisfied with the result. When does that happen? (Answer: rarely. And when it does, the outcome is not very attractive.)
I must thank Circle B Kitchen for the base recipe I have used since I started making these wonderful puff pancakes. The ingredients could not be simpler:
Eggs, flour, milk (for the lactose intolerant almond/soy/etc milk is totally fine), and salt!
To make it savory, I took out the vanilla extract from the original recipe and added in herbs, veggies, and cheese, all of which are adaptable to your preferences.
Plus black pepper, fresh basil (in this case, defrosted, but still heavenly), spinach, and mozzarella cheese. Oh yes, and plenty of butter, not pictured.
This Dutch Baby is a great light lunch for two (or maybe a dinner for one!). Pair it with soup or a salad, and please, try not to eat it too quickly. This baby is meant to be savored.
Please let me know if you try this out, and have fun playing around with whatever veggies, herbs, and cheese you like!
Savory Cheesy Spinach and Basil Dutch Baby
My take on a dish traditionally served for breakfast, this savory Dutch Baby is a delicate eggy pancake filled with spinach, basil, and mozzarella cheese.
For the pan:
- 1/2 C unsalted butter, sliced
For the base:
- 3/4 C all-purpose flour
- 3/4 C milk (soy, almond, etc work just as well as dairy milk)
- 3 eggs
- 1/4 tsp salt
For the fillings:
- 1 handful of baby spinach, chopped
- 2/3 C mozzarella cheese, shredded
- 1 heaping Tbsp fresh basil, chopped
- 1 tsp black pepper (and/or red pepper flakes, garlic powder, thyme, etc)
- Optional: other veggies like chopped broccoli, diced bell peppers, or chopped asparagus
- Place cast iron skillet in oven and preheat to 425°. [I use a 10″ skillet, but I have had success doubling the recipe for a 9 x 13″ baking dish.]
- In a large bowl, whisk eggs until frothy. Alternatively, you could mix the whole thing in the blender.
- Add the milk, flour, and salt, and mix/blend again. Scrape down sides with a spatula to make sure all of the flour is incorporated.
- Mix in all fillings. Batter will be on the thin side and smell divine.
- Take the skillet out of the oven, add in the butter, and throw it back in until the butter is thoroughly melted.
- Now you have an extremely hot pan with sizzling butter. Pour in the batter, again scraping down the sides of the bowl/blender to make sure it all goes into the pan.
- Baking times vary. Keep the oven light on and watch that baby starting at the 15 minute mark. It will take awhile to start puffing up, but when it does, you will be thrilled. The edges will brown nicely, tiny bubbles will form on the surface, and the whole Dutch Baby will shape itself into a handsome mound.
- Carefully remove from oven once edges are firm and golden brown and the middle looks done. Hurry to photograph your little beauty before it starts to fall, because fall it will.
- Your Dutch Baby should slide right out of the pan thanks to that butter. Serve immediately.
- Optional toppings: tomato sauce, grated Parmesan or Romano cheese, pesto, or nothing. This quiche-like Dutch Baby is tasty all by itself.
Cooking time is approximate, depending on your pan and your oven. Make sure the pancake is nice and firm before removing from the oven.
Golden brown cheese + tiny buttery bubbles.
One small portion removed…
A suggested, but by no means required, serving size.
I can’t wait to make it again!
‘Well,’ said Pooh, ‘what I like best,’ and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called. –A.A Milne