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Savory Dutch Baby

Contributed by @allabout_our_food

This is a great basic recipe – once you’ve made it a time or two, you’ll feel comfortable adding pretty much any topping/filling. Makes a great late breakfast when eaten fresh out of the oven, or a life-saving post-clubbing snack if you take it out of the fridge at 4am.

The following serves 2 – easy to scale up for 4/6/8 people. (When we make it for the two of us, we make the 4-person size. Just saying.)

Leave yourself 45 minutes, start to finish – you may not need all that time, but better safe than sorry.

1. Take 2 eggs out of the fridge and let them come up to room temp (for example, while you make your coffee). Do the same with 1/4C or 60ml of milk. Preheat your oven to 425F/200C. Grate about 1/4C or 20g of Gruyere or Parmigiano (or other not-too-soft cheese of your choice. Enjoy some of that coffee.

2. In a large bowl, whisk together 1/4C or 35g all-purpose flour with a pinch each of salt and pepper and a healthy pinch of fresh herbs (tarragon, thyme, parsley, chives all work well; if you have only dry herbs, no problem, use those instead).

3. Put about 2T/30g of unsalted butter in a heavy-bottomed, overproof pan – a cast iron skillet works well – and melt over medium-high heat until it starts to brown, about 5 minutes.

4. In another bowl, whisk the eggs and milk – using an electric mixer or blender for this step will make the egg mixture extra fluffy, but it’s not mission-critical.

5. Combine the wet and dry ingredients until just blended, without losing too much of the egg “fluff.”

6. Swirl the browned butter so it coats the surface of the hot pan and immediately pour in the batter. Scatter your grated cheese on top and put into the oven for about 15 minutes. Ovens vary, so it’s a good idea to start checking after 10 minutes. You want your Dutch Baby to be golden brown and puffy – but this may not happen until minute 14 or so, so don’t worry if you’re not seeing a lot of action.

7. When you hit “golden brown and puffy”, take it out of the oven and serve as fast as you can – it’ll start wilting as it cools, so if there’s anyone you want to impress, make sure they get an early peek.

8. We like to serve this with sriracha for dipping and some lemon wedges for squirting – sounds odd, but actually a great combination with the cheese and herbs.

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