A savoury herby Dutch Baby with chopped shallots, cherry tomatoes, parmesan cheese and fresh thyme. This delicious pancake has a fluffy and billowy base with a strong egg underlining taste, a kind of cross between a pancake and omelette.
A savoury herby Dutch Baby with chopped shallots, cherry tomatoes, parmesan cheese and fresh thyme. This delicious pancake has a fluffy and billowy base with a strong egg underlining taste, a kind of cross between a pancake and omelette.
Yields3 Servings Cook Time25 mins
4 eggs ½ milk ½ flour ⅓ tsp salt ⅓ tsp pepper 1 tbsp fresh thyme, chopped ⅓ cup parmesan cheese, grated 3 tbsp unsalted butterFor the peas 2 shallots, finely sliced 12 cherry tomatoes, cut in halves ⅓ cup parmesan cheese
11. Preheat the oven to 220C and place a 9 inch cast iron skillet in the oven to heat, for about 10 minutes.
2. Meanwhile in a large bowl whisk the eggs together, then add in the flour, milk, salt and pepper. Use the whisk to combine all until smooth, you can use a sieve to remove any lumps. Add the thyme in the mixture and combine.
3. Remove the skillet from the oven and place the 3 tbsp of butter in the centre, swirl the butter round the pan until evenly coated and leave a few seconds until the butter turns a darkish brown. Pour the batter into the pan and swirl to coat evenly especially the edges of the pan. Sprinkle the parmesan cheese on top, the shallots and cherry tomatoes and bake in the oven for 22-25 minutes or until puffed up and browned along the edges.
1. Preheat the oven to 220C and place a 9 inch cast iron skillet in the oven to heat, for about 10 minutes.
2. Meanwhile in a large bowl whisk the eggs together, then add in the flour, milk, salt and pepper. Use the whisk to combine all until smooth, you can use a sieve to remove any lumps. Add the thyme in the mixture and combine.
3. Remove the skillet from the oven and place the 3 tbsp of butter in the centre, swirl the butter round the pan until evenly coated and leave a few seconds until the butter turns a darkish brown. Pour the batter into the pan and swirl to coat evenly especially the edges of the pan. Sprinkle the parmesan cheese on top, the shallots and cherry tomatoes and bake in the oven for 22-25 minutes or until puffed up and browned along the edges.
Ingredients
Directions
1. Preheat the oven to 220C and place a 9 inch cast iron skillet in the oven to heat, for about 10 minutes.
2. Meanwhile in a large bowl whisk the eggs together, then add in the flour, milk, salt and pepper. Use the whisk to combine all until smooth, you can use a sieve to remove any lumps. Add the thyme in the mixture and combine.
3. Remove the skillet from the oven and place the 3 tbsp of butter in the centre, swirl the butter round the pan until evenly coated and leave a few seconds until the butter turns a darkish brown. Pour the batter into the pan and swirl to coat evenly especially the edges of the pan. Sprinkle the parmesan cheese on top, the shallots and cherry tomatoes and bake in the oven for 22-25 minutes or until puffed up and browned along the edges.