Spinach Dutch Baby Recipes

SPINACH AND PARMESAN DUTCH BABY

Steps:

• Preheat oven to 450°F. Once oven is fully preheated, place a 10-inch cast-iron skillet in oven for 10 minutes.
• Meanwhile, place eggs, milk, flour, pepper, half the cheese, and ½ teaspoon salt in a blender. (Do not blend yet.)
• Remove skillet from oven. Add butter to hot skillet, swirling until melted. Add spinach and remaining ¼ teaspoon salt and toss to coat. Return skillet to oven and bake until spinach is wilted, about 3 minutes.
• Meanwhile, start the blender. Blend egg mixture until very frothy, 1½ to 2 minutes.
• Remove skillet from oven. Using tongs, transfer spinach to a plate. Pour off any liquid in skillet. Pour batter into hot skillet and top with spinach and remaining cheese. Return to oven and bake until puffed and golden, 15 to 18 minutes. Serve immediately.

SPINACH DUTCH BABY

Steps:

• Place olive oil in a large skillet in a cold oven. Preheat oven to 425.
• Meanwhile, whisk together flour, milk, eggs, salt, and pepper.
• Stir in chopped spinach.
• Pour batter into a hot skillet. Bake 20 minutes.
• Sprinkle with cheddar cheese. Bake 5 minutes or until puffed and golden.
• Let stand 5 minutes.
• Top with roasted cherry tomatoes, wilted spinach, and garlic (Toss with olive oil and garlic and roast 5 minutes while the Dutch baby cooks).

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

SPINACH AND SCALLION DUTCH BABY

Steps:

• Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
• In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
• In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
• MAKE AHEAD The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

CLASSIC DUTCH BABY

Steps:

• Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
• Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. 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.
• 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 yogurt, fruit, and syrup.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.