Herbed Parmesan Dutch Baby
"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 is 8 servings
Ingredients
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 by Step Method
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
- 12 inch cast iron skillet
1 Reviews
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