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  • savory dutch baby with boursin and peas

Savory Dutch Baby With Boursin and Peas

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Description

Also known as a German pancake, the term Dutch baby was trademarked by the owner of Seattle restaurant, Manca’s, in 1942. This breakfast classic was so named from the misinterpretation of the appellation “Deutsch” (meaning German) and “baby” from the mini pancakes they also sold.

Ingredients

  • 3 large eggs
  • 3/4 cup whole milk
  • 2/3 cup (80 grams) all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons finely chopped fresh Italian parsley
  • 2 teaspoons finely chopped scallions
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup fresh English peas
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons finely chopped scallions
  • 1/2 cup water
  • 1 1/2 tablespoons finely chopped fresh Italian parsley
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • Finely grated zest of 1 lemon
  • 1 puck (5.2 ounces) Boursin cheese
  • 1 tablespoon finely chopped fresh Italian parsley, optional
  • Pea shoots, optional

Directions

  1. Gather the ingredients. Preheat the oven to 450 F and place a 9-inch cast-iron skillet in the oven to heat.
  2. Combine the eggs, milk, flour, melted butter, salt, and pepper in a blender and blend until smooth.
  3. When the oven is ready, carefully remove the cast iron skillet and add the remaining 2 tablespoons butter, swirling to coat the bottom.
  4. Quickly pour in the batter and sprinkle the finely chopped parsley and scallions on top. Place it in the oven to cook for 20 to 25 minutes until puffed and lightly browned around the edges.