Blossom LadyFried Corn 5 days ago
Thank you, Rita!
Rita LeannaFried Corn 13 days ago
I love your recipes   
Dear Jacqui, so glad that you loved the Mango Chic...
JacquiMango Chicken Curry 23 days ago
I chanced across your Mango chicken curry recipe a...
Dear Sandra, you will find it following the link i...
SandraSourdough Pita Bread 30 days ago
What is the Sourdough Starter Recipe please
And taste delicious :)
DorothyRaspberry Muffins 1 month ago
they all look great
The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 2 months ago
thank u for the recipes

Savory Dutch Baby With Boursin and Peas

Blossom Lady
Apr 06, 2024 03:48 PM
Savory Dutch Baby With Boursin and Peas

The most underrated brunch dish, in my opinion, is the Dutch baby.

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.

Unlike American pancakes, Dutch babies are more like a cross between a soufflé and Yorkshire pudding. The batter is baked in a buttered cast-iron skillet yielding a fluffy and billowy, yet lightly crispy pancake.

The majority of Dutch babies are served sweet topped with things like fruit, sugar, or cream. Here I make a savory Dutch baby with one of my favorite cheeses, Boursin (garlic and herb flavor is my favorite but really any of them would work), and buttery, herby English peas.

For the Pancake
  • 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

For the Peas
  • 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

To Finish
  • 1 puck (5.2 ounces) Boursin cheese
  • 1 tablespoon finely chopped fresh Italian parsley, optional
  • Pea shoots, optional

Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Add to bookmarks
Assign tags
No comments