Savory Dutch Baby

by Heidi @ Food Doodles on

Savory Dutch Baby

Dare I say what I usually say on Mondays?  Crazy weekend!  I’m seriously thinking the definition of weekend must be “hectic”.  Or maybe my weekends aren’t really that crazy and I just don’t deal well with the change in routine.   Who knows.  Although having my feed reader die and lose all my subscriptions on the weekend and then coming inside this afternoon after spending 2 hours outside to 350 unread items isn’t just a change in schedule.  I will say it’s been a crazy Monday as well.  It’s almost 4:30 and I’m just writing this now?  A bit different than usual.  Although it is my own fault, I decided to make 4 loaves of bread, two batches of cookies(plus mix up a raw cookie dough) and a batch of muffins this morning.  Plus the weather is finally gorgeous so we spent some time outside enjoying it as well.

Savory Dutch Baby

I thought I would post a quick recipe today.  This particular recipe calls for some kind of sausage or ham.  This time I used a garlic sausage from a local butcher that used local meats and doesn’t add any kind of fillers or other additives(even including sugar, gluten and especially MSG).  We’re very fortunate to have them in town because it’s nearly impossible to find any brand that cares that much about their product especially in grocery stores.  You can use a vegetarian alternative or just leave it out if you want.

I have a huge to-do list this week for the blog and around the house and can’t wait to jump in tomorrow.  Hope everyone is having a great start to their week!

Savory Dutch Baby

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Savory Dutch Baby
Ingredients
  • 2 tablespoons butter
  • 5 large eggs
  • 1/2 cup whole wheat flour hard wheat is fine if you don't mind the strong wheaty flavor but preferably a soft wheat like whole wheat pastry flour or white whole wheat
  • 1/2 cup milk
  • 1/2 cup grated cheese we used cheddar
  • 1/2 cup your favorite sausage ham or leftover meat, chopped into small pieces(optional for a vegetarian version)
  • 1/4 teaspoon salt or a pinch more if not using a salty meat
Instructions
  1. Preheat your oven to 425 degrees.  Place a skillet or pie plate in the oven to heat up in the lower third of the oven as the dutch baby will puff up and if it's too close to the top it will burn.
  2. In a large bowl beat together the eggs, flour, milk and salt.  Gently mix in your favorite sausage or leftover meat, we used a garlic sausage.   Or substitute a meatless alternative or omit for a vegetarian option.  Once the skillet or pie plate in the oven is hot add the butter.   Once it's melted remove the pan from the oven, swirl the butter around and then pour the dutch baby batter into the pan.  Immediately place the pan in the oven.
  3. Bake for 20-25 minutes until puffed and golden.  Allow the dutch baby to cool for a few minutes before cutting into wedges and serving.

 

Savory Dutch Baby

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{ 7 comments… read them below or add one }

1 Maryea {Happy Healthy Mama} June 27, 2011 at

You were definitely busy in the kitchen today! How lucky you are to have a butcher who uses local meats and doesn’t add an fillers, etc. That’s so hard to find!

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2 kristy June 28, 2011 at

My goodness, you’re making me really hungry! Great pictures, btw. salivating.
Yummmmm….
Hope you’re having a great day!
Blessings, Kristy

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3 Heidi @ Food Doodles June 28, 2011 at

Aw thank you! You’re always so sweet 😀
I hope you have a wonderful day too!

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4 Maris(In Good Taste) June 28, 2011 at

This looks so wonderful and I love the header!

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5 Heidi @ Food Doodles June 28, 2011 at

Thank you!
I’m working on a full redesign but I couldn’t wait to change the header. Thank you for noticing!

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6 Sylvia@bascooking June 28, 2011 at

Wow, you make me starve . Looks delicious. I’m glad to stop by and found your blog. Very nice

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7 Olga @ MangoTomato June 29, 2011 at

growing up, my parents used to make something similar with hotdogs 😉 And we are Russian.

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