I don't think there can be too many pictures when sharing a recipe!
After a conversation on Instagram with a friend about pop overs a couple weeks ago, and the struggles of them popping correctly with "add ins" I decided to just stick to my dutch baby when adding in yummy add ins. It seems I am not the only one who ends up with pop overs that are really pop unders when I add in cheese and herbs for example. I'd love to hear what Lisa settled on because last she wrote she said she would just serve the "toppings" on the side. Anyway~ I'm excited to share my very favorite savory Dutch Baby with you. Dutch Babies are so perfect for brunch, to serve to family during the holidays or just a treat for yourself. This one is made in an 8 inch cast iron skillet and is the perfect thickness, in my opinion. Increase your skillet size if you double (or triple!) the recipe~for a crowd.
Dutch Baby:
3 eggs
1/2 cup whole milk
1/2 cup unbleached flour
1 TBS butter (melted)
pinch of salt
preheat your oven to 400 degrees, you will bake this for 25-30 minutes.
Put your skillet on low to melt your butter for your recipe and to coat your pan for baking.
Whisk or beat eggs and milk until foamy. stir in flour, salt and then added your melted butter.
Set aside to let your flour absorb. Get your toppings ready now.
I used goat cheese and chives. You can add any topping you like.
After a few minutes pass and the flour has absorbed, pour the mixture into your warm buttered skillet.
Now, add your toppings. Do not mix them in! Pop in your preheated oven.
Enjoy!
~tina