by Joan Saunders | photos by Kathryn Alvarez Photography –
Dutch Babies are currently one of my new favourite recipes, even if they do have a very unusual name. You might expect this winning hybrid of pancake and Yorkshire pudding to hail from Europe, but apparently it was developed in Seattle, at the now-defunct Manca’s Café. The restaurant started up in the late 1800s and its founder, Victor Manca, created the Dutch Baby soon after the café opened.
And the name? It is supposedly derived from a similar German pancake recipe, but one of the Manca’s daughters couldn’t pronounce “Deutsch” so it was simplified to “Dutch.” That’s the story, anyway.
No matter what they’re called, they’re fabulous, whether you gussy them up with sweet or savoury toppings. Practically anything works as an addition to a Dutch Baby, so let yourself get creative. Try adding warm caramelized onions and goat cheese for a dinnertime Dutch Baby. Toss a salad to go along with it and you’re ready for the meal. For breakfast, fruit, maple syrup and whipping cream or yogurt will appeal to everyone, and you can always let people choose what goes on their portion.
What drew me to this recipe at first was its simplicity. It’s also quite magical, as it puffs up so beautifully in the oven then collapses in on itself to create a glorious vessel for whatever strikes your fancy. It can be the main course, or you can switch it up and transform one into a dessert.
The first time I made a Dutch Baby I was very impressed with it; I’ve now produced quite a few, but I still think they’re so gorgeous when pulled out of the oven. They are, whether sweet or savoury, a perfectly satisfying and delicious option for any time of day. And, after enjoying more than my share of them, I can definitely say that it’s not a maybe to a Dutch Baby, but a most emphatic yes!
Smoked Salmon, Parmesan and Crème Fraiche Dutch Baby
(Need a 10 inch cast iron or oven proof pan)
4 eggs
3/4 cup milk
3/4 cup all-purpose flour
1/4 tsp salt
1/4 cup butter
5 tbsp grated parmesan cheese
4 tbsp mixed finely
chopped herbs (parsley, dill and tarragon)
1 clove garlic, minced
Preheat oven to 445°F. Place cast iron or oven-proof pan in oven.
In a regular blender or in stick blender jug add eggs, flour, milk, salt. Blend until smooth and well aerated. Let mixture rest at room temperature while oven heats up. Mixture should be at room temperature to ensure a good rise.
Put parmesan, chopped herbs and garlic in a bowl. Add pinch of salt. Mix together.
When batter mixture is at room temperature and pan is hot, remove pan from oven and add butter. Let butter melt down completely, then pour batter into pan. Scatter cheese and herb mixture over top of batter; return pan to oven for 18-20 minutes. Do not open oven door.
To serve:
In a bowl, mix half a cup of crème fraiche, 3 tsp chopped dill, 1 tbsp lemon juice, 1 tsp lemon zest, pinch of salt. (If you can’t find crème fraiche at the store, make some by combining ½ cup whipping cream with 1½ tbsp buttermilk or sour cream.)
Arrange 6-7 thin slices (about 150-200 grams) of smoked salmon on top of the Dutch Baby when it comes out of oven and has deflated a bit. Drizzle some crème fraiche over salmon; serve with fresh lemon wedges to squeeze on top and extra crème fraiche to add as desired. Garnish with fresh dill.
Go Big Sweet Dutch Baby
4 eggs
3/4 cup milk
3/4 cup all-purpose flour
1/4 tsp salt
2 tbsp sugar
2 tsp vanilla extract
1/4 cup butter
Preheat oven to 445°F. Place cast iron or oven proof pan in oven.
In a regular blender or in a stick blender jug add eggs, flour, milk, salt, sugar and vanilla. Blend until smooth and well aerated. Leave mixture to rest at room temperature while oven heats up. The mixture should be at room temperature to ensure a good rise.
When batter mixture is at room temperature and pan is hot, remove pan from oven and add butter. Let butter melt down completely. Now pour batter into pan.
Return pan to oven for 18-20 minutes. Do not open oven door.
Remove Dutch Baby from oven. Slice and serve with fresh fruit, fruit compote, whipped cream, maple syrup, jam … go big with your favourite toppings!
Adapted/amalgamated from:
www.eatlikeanadult.com/ smoked-salmon-savoury-dutch-baby
www.tasteandtipple.ca/savoury-dutch-baby-with-smoked-salmon
