Dutch Baby

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Dutch BabyRecipes that rise can be intimidating (ahem, soufflé), but this baby is beyond easy—just blend and pop into a hot oven, and out comes a puffed-up party trick. A savory riff on sweet German pfannkuchen (also known as Bismarck or Dutch puff), our version has more
eggs than flour (no carb bloat!) and so much popover panache it almost looks too good to eat.

  • Yield: 2 Servings


  • 0.66 cup whole milk, room temperature
  • 3 large eggs, room temperature
  • ½ cup + 1 Tbsp allpurpose flour
  • ½ tsp sea salt
  • 1 Tbsp unsalted butter
  • 2 cups baby arugula
  • 1 orange bell pepper, stemmed, seeded, and sliced crosswise
  • 2 tsp balsamic vinegar
  • 2 Tbsp grated Parmesan
How to Make It
  1. Position a large castiron or oven-safe skillet on middle rack of oven and preheat to 425°F.
  2. In a blender, combine milk, eggs, flour, and salt, and blend until smooth, about 10 seconds.
  3. Using oven mitts, carefully remove the skillet from the oven, add butter, and swirl to coat. Pour in batter and bake until puffed and golden-brown around edges, 15 to 20 minutes.
  4. Meanwhile, combine arugula, bell pepper, and vinegar; season with salt. Once the Dutch baby is done, top with salad and Parmesan, and season with freshly ground black pepper.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
385 kcal
Calories from Fat:
162 kcal
% Daily Value*
Total Fat
18 g
Saturated Fat
8.5 g
Trans Fat
0.0 g
720 mg
37 g
Dietary Fiber
3 g
8 g
19 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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