This recipe can be varied greatly with both savoury and sweet options, the basic dough is always the same and can be easily adapted with respective ingredients and toppings to everyone’s liking.
Ingredients (1 baby for 2):Basic Dough: Savoury Dough Addons: Topping: |
Method:Preheat your oven to 230°C and place a cast iron pan on the middle shelf to preheat. Make sure there’s enough space above it for your Dutch Baby to expand. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better it’ll rise in the oven. In a separate bowl, mix the creme fraiche, chopped dill and salt and black pepper. Grate the parmesan, finely chop the herbs and crush the garlic. Add a pinch of salt and set aside in a bowl. When you’re ready to go, remove the pan from the oven, add the butter and let it melt down completely. Then pour your batter mix into the pan. Scatter the cheese and herb mix over the top and place in the oven for 15 to 20 minutes. Do not open the oven while baking. When done, remove from the oven, arrange the smoked salmon on the Dutch Baby and drizzle over the creme fraiche mix. |
