Dutch Baby With Smoked Salmon And Capers Recipes

SAVORY DUTCH BABY FOR TWO

Steps:

• Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
• Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
• Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
• Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
• Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

DUTCH BABY WITH SMOKED SALMON AND CAPERS

Steps:

• Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack.
• Purée eggs in a blender until pale and frothy, about 1 minute. Add flour, salt, and milk and purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Sprinkle top of batter evenly with scallions.
• Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with salmon, sour cream, and capers.