Friday, January 17, 2014

Savory Dutch Baby

This one's another entry in the "I'm not sure what to make, so I have to punt" dinner.  I had a bunch of egg yolks left over from the meringue experiments (see previous post), but I didn't feel like scrambled eggs, so I thought about a savory dutch baby.  A dutch baby (or oven pancake, pfannekuchen, etc.) is a simple mixture of egg, milk, flour, and salt (sometimes you add sugar for a sweet version) that's poured in a hot, buttered pan.  It's baked at a high temperature and gets all beautiful and puffy.

I've made these before, but only the sweeter version, served with either sauteed apples or maple syrup, and usually for Sunday breakfast.  This time, however, I had some cheese and bacon (what a surprise!), so I thought, "Maybe I should just add some of those and make it a savory dinner."

Let me tell you what.  It was GOOD!  A little side salad, and you've got a light dinner or lunch.  Plus, it's really easy.  Try it.  You'll like it!

Savory Dutch Baby with Bacon and Gruyere

2 Tbsp. butter
2 eggs
1/2 cup milk
1/2 cup flour
3 Tbsp bacon bits
handful of shredded gruyere cheese

Pre-heat oven to 400 degrees (F). Put butter in a 9-inch cast iron skillet (you can use a pie plate or other oven-safe 9-inch skillet) and put in the oven to melt.  Meanwhile, whisk together eggs, milk and flour until smooth.  When the butter is melted and the oven is pre-heated, pour the egg mixture into the skillet.  Return to oven and bake for 18 minutes.  Pull out the skillet and sprinkle the bacon and cheese on the pancake.  Put the skillet back in the over for 10 more minutes, or until the pancake is golden brown and the cheese is melted.

Remove the skillet from the oven, cut pancake into four pieces.  Serve with a simple side salad.

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