Ingredients
- 100 g spelt flour
- sea salt and freshly ground black pepper, to taste
- 4 large eggs, room temperature
- 150 ml whole milk
- 1 bunch wild garlic, finely chopped (30 g)
- 65 g unsalted butter
- 1/3 cup grated Parmesan cheese (40 g)
- Flaky or coarse sea salt, to garnish
To serve (optional):
- Sautéed mushrooms (I like king trumpets)
- Chopped chives
- Sriracha chili sauce or lemon wedges
Instructions
- Preheat the oven to 425°F./ 220°C.
- In a large bowl, whisk together the flour, salt and pepper.
- In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined (do not overmix!). Then stir in the wild garlic.
- Melt the butter in a 22-24 cm cast-iron or other oven-safe skillet over medium-high heat.
- Continue to cook until the butter smells nutty and turns brown (not burned); about 5 minutes. Swirl the skillet so the butter also coats the sides of the pan.
- Gently pour the batter into the skillet, and scatter the parmesan over top. Season with a little sea salt and freshly ground pepper.
- Transfer to the preheated oven and bake until the Dutch baby is puffed and golden, 18-22 minutes.
- Serve immediately, garnished with toppings of choice, and Sriracha or lemon wedges on the side, if desired. Enjoy!
Nutrition
Notes
- I really like sautéed mushrooms with this dish, your can sauté them while the Dutch baby bakes in the oven. Cook for 5-6 minutes depending on the size of the sliced mushrooms, until they turn a nice golden colour. This also tastes nice topped with fresh arugula leaves.
- I highly recommend serving this Dutch baby recipe with Sriracha (chili sauce). It can be found in Asian food stores or well-stocked supermarkets.
- Leftovers can be stored in the fridge and easily be reheated in the oven and enjoyed for use to 2 days.