Spring Dutch Baby
Recipe: #41335
July 30, 2023
"Recipe source: Better homes & Gardens: Farmhouse cooking 2023"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (274.9 g)
- Calories 534.2
- Total Fat - 35.8 g
- Saturated Fat - 16.3 g
- Cholesterol - 731.5 mg
- Sodium - 880.1 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 2.1 g
- Sugars - 2.2 g
- Protein - 34.6 g
- Calcium - 283.9 mg
- Iron - 4.3 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Cook asparagus in lightly salted boiled water for 1 minute and drain and then transfer to a bowl of ice-water to cool; drain; pat dry.
Step 3
In a bowl whisk together the eggs, milk and flour along with 1/4 teaspoon salt, 1/4 teaspoon pepper and 2 teaspoons herbs (chives and/or parsley).
Step 4
In a skillet over medium heat melt 2 tablespoons butter. Remove from heat. Pour the batter into the skillet. Arrange long uncut pieces of asparagus. Bake for 15 minutes or until browned and puffed. Sprinkle with Swiss cheese.
Step 5
In a skillet over medium heat melt 2 tablespoons butter and then add the mushrooms and garlic along with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook stirring for 5-10 minutes or until tender; stir in 1 teaspoon herbs.
Step 6
Spoon mushroom mixture over the Dutch baby. Slice into 4 wedges and serve with Parmesan and lemon wedges
Tips
No special items needed.
0 Reviews
You'll Also Love
