Herbed Parmesan Dutch Baby

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"We enjoyed this, changing the recipe from the one which was in Sift Magazine by subbing the herbs and cheese that I had on hand --I consider this recipe a pantry type of recipe. This makes one (12 inch) Dutch baby"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (295.7 g)
  • Calories 447.5
  • Total Fat - 26.3 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 912.5 mg
  • Sodium - 602 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.2 g
  • Protein - 36.3 g
  • Calcium - 265.9 mg
  • Iron - 4.9 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

In a bowl combine the first 3 ingredients (-pepper). In another bowl whisk together the eggs and milk and then whisk the wet ingredients into the dry mixture. Stir in herbs.

Step 3

In and 12 inch cast iron skillet (or another oven-safe skillet) over medium high heat melt the butter and then continue cooking for another 5 minutes or until butter is light brown, swirling to coat bottom of pan.

Step 4

Pour batter into skillet and then sprinkle with the cheese and fall sea salt over the top. Bake for 20-25 minutes or until the dutch baby is puffed and golden.

Step 5

Serve immediately while hot with sriracha an/or lemon wedges on the side.

Tips & Variations


  • 12 inch cast iron skillet

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