Creamy, Crunchy, Spicy - Savory Dutch Baby

I’ve mentioned on more than one occasion that as lovely as my mother was, cooking was never in her wheelhouse. She was fascinated with Yorkshire Pudding, however, and made it well – despite the fact that the roast of beef she made with it had the consistency of a flip-flop.

So popovers and Yorkshire pudding have always been favorites, and the Dutch Baby is very similar. 

There’s something magical about a Dutch baby. It emerges from the oven puffed and golden like a culinary hot-air balloon, then settles into a tender  base that’s begging for toppings.

But today’s version isn’t your Sunday-morning, powdered-sugar-and-berries affair. We’re going savory—creamy, crunchy, spicy, and downright irresistible.

This dish lands somewhere between a delicate pancake, a hearty brunch, and a little edible dare. The creamy cheese with spice and crunch keeps you coming back for “just one more bite.” It’s the kind of recipe that wins brunch potlucks, breaks diets, and makes friends ask for seconds (and the recipe).

A note about the center consistency. A ten inch pan will give you a thinner, crunchier center, where an 8 inch or smaller will leave the center more custardy.

INGREDIENTS

For the Dutch Baby batter

3 large eggs

½ cup whole milk

½ cup all-purpose flour

½ cup butter (for the pan)

½ tsp salt

½ tsp Italian seasoning

For the toppings:

½ cup veggie compote or substitute*

8 ounce burrata cheese ball

2-3 scallions

Chili Crunch or hot sauce of your choice

Freshly cracked black pepper

Flaky sea salt, for finishing

METHOD

*First a word about the compote -  When I have tomatoes, peppers or onions that need to be used up, or any combination of those, I throw them in the slow cooker with some garlic cloves and a little olive oil and cook on low for a few hours. 

Then I use it for pasta or freeze it. You can just use a little seasoned tomato sauce if you like. You don’t want anything too watery, however.

Heat your oven to 425. Place a 10-inch ovenproof skillet (cast iron is ideal) in the oven while it preheats.

In a blender, combine eggs, milk, flour and seasoning. Blend until smooth and airy, about 30 seconds.

Carefully remove the hot skillet from the oven, add the butter, and swirl until melted and bubbling. Immediately pour in the batter and return the skillet to the oven.

Bake for 18–20 minutes, until puffed and deeply golden at the edges. ( had to watch through the oven door.)

Remove the Dutch baby from the oven. While it’s still hot, spread the compote or sauce in the center. Don’t go all the way to the edges. The crunch stuff is too good. Break up the burrata into several pieces and put it on top.

Drizzle whatever hot sauce or chili crunch you like, then add some scallions, salt & pepper.

Slice into wedges and serve while still warm and crisp at the edges.

This Dutch baby is proof that breakfast doesn’t have to be polite. Sometimes, it should come with a little swagger—and maybe a glass of ice water for the spice. Skip the flip-flop.