Savory Dutch Baby With Boursin and Peas
Apr 06, 2024 03:48 PM
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.
Ingredients:
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
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