Yield: 4 servings
Time: 40 minutes
A Dutch baby, also known as a German pancake, a Bismarck, or a Dutch puff is a large American popover recipe. Unlike a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stovetop, it is generally thicker than most pancakes, and it contains no baking powder. The Dutch baby was reportedly first served at a Seattle diner in the early 1900s. As happens often in the US the name “Dutch” stands for “Deutsch” as this dish was inspired by the German “Pfannkuchen”.
Ingredients:
- 5 eggs lightly beaten
- 1 cup (120 g) + 2 Tbsp all purpose flour
- 3/4 cup (180 ml) whole milk
- salt and freshly ground pepper
- 6 Tbsp unsalted butter
- 1/4 cup (7 g) flat-leaf parsley, finely chopped plus additional for garnish
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh thyme leaves
- 1/4 cup (25 g) grated Parmesan cheese
- 2 Tbsp olive oil
- 2 cups (180 g) finely sliced leeks, light green, and white parts only
- 5 cups (400 g) sliced brown or white mushrooms
- 1/2 cup (120 ml) crème fraîche or sour cream
- 4 thin prosciutto slices (optional)
- zest of 1 dewaxed organic lemon
Preparation:
If you decide to use prosciutto as a garnish, start with the following:
Preheat the oven at 350° F (175° C). Position oven rack in the center of the oven. Place Prosciutto slices on a baking sheet and roast it for about 15 minutes or until crisp on the edges. Remove from oven and let it cool on paper towels. When cool to handle break it up in shards.
Set oven temperature to 450° F (230° C).
In a bowl, whisk the eggs, flour, milk, and salt. Add the parsley, dill, and thyme to the batter. Set aside. Heat a large cast-iron skillet (12 inches/30 cm) over medium-high heat for about 3-5 minutes. Add the 5 tablespoons butter to the skillet taking care not to let butter brown too much. Swirl butter around to coat sides and bottom well. Pour batter into the hot skillet and sprinkle it with 1/4 cup (25 g) Parmesan. Place skillet in the oven and bake it until it puffs around the edges and turns golden brown, about 20 to 25 minutes.
In the meantime prepare the mushroom topping. Heat the remaining 1 tablespoon butter and two 2 tablespoons olive oil in a skillet. Add the leeks and mushrooms and cook it for about 10 minutes or until most of the mushroom moisture has evaporated. Season with salt and pepper. Stir in the crème fraîche and cook it until it thickens a bit about 5 minutes.
Remove the Dutch baby from the oven. It will begin to deflate as it comes out of the oven. Top it with the mushroom and leek mix. Garnish with the parsley, lemon zest, and (optional) prosciutto slices. Serve immediately.
