Our Monday began with this Savory Dutch Baby, so we feel this week is off to a very good start! We’ve been fans of the sweet version of this ginormous pancake for ages, so going savory with this Melissa Clark recipe was the next logical step. Let us tell you: this is amazing! Cheesy and pillowy with a crunchy crust, this is what brunch dreams are made of! Not that you couldn’t have it for lunch with a fresh green salad and lemon-y vinaigrette. This would work well with topped with smoked salmon or prosciutto but also shines just as it is. Mark this one down for Easter and make the fam extra happy! xoxo Donata
Ingredients
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon kosher salt
½ teaspoon ground black pepper
8 large eggs
¾ cup whole milk
2 tablespoons finely chopped fresh thyme
2 tablespoons minced chives, parsley or tarragon
6 tablespoons unsalted butter
¾ cup grated Parmigiano-Reggiano or Gruyère
Flaky sea salt, for garnish
Sriracha, for serving (optional)
Lemon wedges, for serving
Instructions
Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats the sides and bottom of pan.
Pour batter into pan and scatter cheese and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side.
Recipe by Melissa Clark, New York Times Cooking https://cooking.nytimes.com/recipes/1017789-savory-dutch-baby
