We tried a savory version of the Dutch baby recipe tonight, and it was so fantastic, we can’t believe we didn’t do this before! Just chopped up and fried some portabello mushrooms, grated up some Gouda and Gruyere, and put it all together before sliding the griddle back into the oven for 20 minutes. Next time we will probably leave it in the oven for 25 min, to get the top and bottom even crisper. But it makes the most luscious, fluffy, eggy and satisfying Friday night meal, I know we’ll get a chance to try it again soon.
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
8 ounces of portabello mushrooms, washed and cut into bite sized pieces
6 ounces of grated Gouda and/or Swiss Gruyere cheese
Equipment: a 10-inch cast-iron skillet and a non-stick skillet
Put cast iron skillet on middle rack of oven and preheat oven to 450°F.
Fry mushrooms in a little oil in the non-stick skillet until brown.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Make sure your pan and oven are fully preheated before you take the next step, otherwise your Dutch baby will not rise.
Add butter to hot skillet and melt, swirling to coat. Butter will spatter, so put the pan someplace where this won’t matter. Add batter, top with mushrooms and cheese, and immediately return skillet to oven. Bake until puffed and golden-brown, 20 to 25 minutes. Slide out onto a plate, cut in half for 2 servings.
Now doesn’t this masterpiece belong in your Friday night?