A Savory Dutch Baby

Dutch babies seem very much in vogue now. Variously described as a pancake, popover or puff omelet, and most often served as a sweet breakfast dish, it can easily provide a savory platform for any number of toppings any time of the day. In this version, the batter is seasoned with salt and pepper, mixed with a scattering of onion, topped with more onion, peppered ham and served with a grated hard cheese. For the batter, whip two large eggs and a half cup flour and milk each into a froth, pour into a heated, well-buttered iron skillet and cook in a very hot oven until puffed and browned.

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