A Savoury Dutch Baby That's Perfect For Leftovers
42
- Prep Time10 mins
- Total Time35 mins
- Makes2 to 4 servings
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
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.
Stews
Any kind of thick stew, from beef bourguignon to butter chicken, will work well.
Leftover Soup
Creamy ones work especially well; simmer to thicken a bit before ladling overtop.
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.