Savory Spring Veggie Dutch Baby
Oven puffed Dutch Baby Pancakes (aka German Oven Pancakes) are the easy and delicious pancakes with major wow factor! The pancake ingredients get mixed in a blender, poured in a preheated skillet, topped with items of choice, then baked to a glorious puffy perfection. It’s basically a giant popover so the texture has that distinctive light and eggy chew to it that is so addictive. One thing I love about them is how versatile they are allowing you to change up the ingredients to fit the seasons. I love this savory version that incorporates some of my favorite Spring ingredients including potatoes, asparagus, and prosciutto drizzled with a light herbaceous basil sauce. I like to arrange the potatoes on one side and the asparagus on the other so that the veggies cook evenly and also for variety so everyone can choose their favorite side! This recipe is very easy to adapt to keep non-dairy and meat free as well while retaining all the delicious mix of veggies and herb flavors. This pancake is perfect for entertaining, hosting a Spring brunch party, or easy enough for a casual breakfast at home. Serve this one alongside my Strawberry and Basil with Roasted Strawberry Compote and Basil Mascarpone Cream for the perfect sweet and savory Dutch baby showstopper brunch! Whatever the setting this bright and beautiful pancake will get the Spring vibes going!
Makes 6 Servings
Prep Time: Approximately 20 minutes
Cook Time: 20 minutes
For the Pancake:
- 6 eggs
- 2/3 cup milk
- 2/3 cup flour
- Zest from 1/2 a lemon
- 1/2 tsp salt
- Small handful fresh basil leaves
- 2 tablespoons unsalted butter
- A few sprigs thin asparagus spears, halved and bottom third if stalks removed
- 1 small red potato thinly sliced, about 1/8 inch thickness
- A few ribbons sliced fresh prosciutto, optional
- 1/3 cup grated Parmesan for serving or crumbled goat cheese for serving, optional
- 1/2 cup creme fraîche
- (Or substitute 1/4 goat cheese or mascarpone with 1/4 cup unsweetened plain yogurt) *See recipe notes for non-dairy option*
- 1 cup fresh basil leaves
- 1 small clove garlic, chopped
- Zest from 1/2 of a lemon and small squeeze of fresh lemon juice
- 1/2 tablespoon Dijon mustard
- Drizzle of olive, about 1 tablespoon
- 1/2 teaspoon sea or kosher salt
- A couple grinds fresh ground pepper
- Preheat oven to 425 and place a cast ironed skillet in the oven to warm while oven is coming to temperature.
- In a blender combine the eggs, flour, milk, basil, salt, and lemon zest.
- Pulse until batter is combined, for about 20 seconds.
- Carefully remove the skillet from the oven. Add 2 tbsp of butter to the pan, swirling it around the pan until melted and foamy.
- Pour the batter directly in the center of the skillet.
- Place the sliced potatoes on one half of the batter and the sliced asparagus on the other half of the batter, leaving the edges free so they can achieve the desired puff factor.
- Place the skillet back in the oven and bake for 20 minutes. Don’t open the oven door while the pancake is baking or it will not be as puffy after baking.
Meanwhile Make the Basil Sauce:
- While pancake is baking combine crème fraîche or preferred substitutions, basil, chopped garlic, lemon zest and juice, dijon, salt, pepper, and olive oil in a blender and blend on high until mixture is smooth. Taste and adjust seasoning, adding more salt if desired.
- Remove pancake from oven after 20 minutes and behold the glorious puffy magic!
- Drizzle basil sauce over the pancake, add prosciutto ribbons and/or grated Parmesan or crumbled goat cheese, if desired.
- Cut into wedges and serve!
For non-dairy pancake option just swap out the dairy milk for an unsweetened plant based version. To make the basil sauce non-dairy, substitute the mascarpone cheese with 1/4 cup unsweetened plant based yogurt and 1/4 cup vegan cream cheese.
Enjoy this recipe or have questions? Feel free to leave a comment!
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