There’s something really fun about pulling a dutch baby out of the oven. It gets so tall and puffy you wish it would stay that way. Then you watch it slowly deflate and crumble in. I loved watching this process when I learned to make it in junior high in home economics. But since then I decided to change things up and try adding extra stuff to make dutch babies even better. It’s kind of like a quiche where you can add any ingredients you want, but so much easier.
Savory Dutch Baby
3 eggs
1/2 cup milk
1/2 cup flour
2 tbsp butter
salt & pepper
pinch of nutmeg (optional)
whatever ingredients you’d like
(tomatoes, spinach, green onions, cheese)
1. Preheat oven to 425 F.
2. Whisk the eggs in a medium bowl until combined. Stir in the milk. Gradually mix in flour. Add nutmeg and season with salt and pepper. Mix in the ingredients you’re using.
3. Melt butter in pie pan or oven proof skillet so that inside is completely coated with butter. Pour all the batter in the pan and don’t mix. Return to oven.
4. Bake until puffed and lightly browned, about 20 minutes.
Worthy of Love 