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A Savoury Dutch Baby That's Perfect For Leftovers

43

  • Prep Time10 min
  • Total Time35 min
  • Makes2 to 4 servings
By Julie Van Rosendaal
A pan with a Dutch baby filled with eggs and tomato sauce resting on a brown wooden work surface.

A Dutch baby—a crunchy-edged pancake that rises dramatically in the oven as it bakes—is a high-reward, low-effort dish. Essentially a giant Yorkshire pudding, it’s the ultimate delivery vehicle for saucy leftovers.

Ingredients

  • 1 tbsp butter

  • 1 tbsp vegetable oil

  • 2 large eggs

  • 1/2 cup all-purpose flour, (60 g)

  • 1/2 cup milk

  • 1/4 tsp salt

Instructions

  • Preheat oven to 450F. Heat butter and oil in an 8-inch ovenproof skillet (cast iron preferably) on stovetop. Meanwhile, whisk together eggs, flour, milk and salt in a small bowl.

  • When pan is hot and butter starts to foam, pour in the batter and slide pan immediately into oven. Bake until puffed and golden, 15 to 20 min. Serve immediately.

Kitchen Tip

For a larger, family- friendly Dutch baby, you can use a 9- or 10-inch skillet or a pie plate for a pretty presentation. To make more portions, increase the ingredient quantities to 2 tbsp each butter and vegetable oil, 3 eggs, 3/4 cup all-purpose flour (90 g), 3/4 cup milk and adjust salt as needed. You may also need to add an extra 5 min of baking time.

For an Italian-Style Dutch baby

Try a cacio e pepe Dutch baby, which is an easy riff on the popular pasta dish: Grate plenty of grana padano or parmesan cheese and grind lots of black pepper over the Dutch baby as soon as it comes out of the oven. Then slide it back in for a minute or two until the cheese melts.

These kinds of leftovers are well-suited to serving atop a Dutch baby

Leftover Tomato Sauce

Spoon a thin layer of sauce onto the Dutch baby, crack 2 or 3 eggs overtop and pop back in the oven just until eggs are set.

A pan with a Dutch baby filled with eggs and tomato sauce resting on a brown wooden work surface.Dutch baby photos, Erik Putz; Food styling, Ashley Denton; Prop styling: Madeleine Johari; Staub cast iron fry pans: zwilling.com.

Stews

Any kind of thick stew, from beef bourguignon to butter chicken, will work well.

A pan with a Dutch baby filled with chicken in a red brown stew and green cilantro sprigs, resting on a brown wooden work surface. Dutch babyDutch baby photos, Erik Putz; Food styling, Ashley Denton; Prop styling: Madeleine Johari; Staub cast iron fry pans: zwilling.com.

Leftover Soup

Creamy ones work especially well; simmer to thicken a bit before ladling overtop.

A pan with a Dutch baby filled with a green soup, pees and white drizzled sauce resting on a brown wooden work surface. Dutch babyDutch baby photos, Erik Putz; Food styling, Ashley Denton; Prop styling: Madeleine Johari; Staub cast iron fry pans: zwilling.com.

Get more of our best pancake recipes.

Julie Van Rosendaal
Julie Van Rosendaal

Julie Van Rosendaal is the author of 12 best-selling cookbooks and a food columnist on CBC Radio, and she writes about food for publications across Canada.

FILED UNDER:
RecipesBakingVegetarianChristmaspancakesHolidayQuick Weeknight Dinners
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