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Sweet & Savory Dutch Babies

by Tickled Red on March 7, 2011 · 9 comments

During one of my thrift shop excursions I found a fun and unique cookbook called Kitchen Classics from the Philharmonic by June LaBell, described as a culinary & musical celebration of the 150th Anniversary of the New York Philharmonic. I adore this cookbook with its illustrations by one of my all time favorites Al Hirschfeld, as well as the fun little stories from some of the very talented people who have been involved with the Philharmonic. Ms. LaBell also included a suggested musical score to accompany each delicious dish. Every time I flip through this cookbook it makes me think of my friend Deb and her hubby the Professor over at Smith Bites. They would love this book seeing as how they pair recipes with music as well.

One recipe in particular, Dutch Babies drew my attention recently because of it’s simplicity. Simple works best when the monkeys are playing around in the kitchen with me. A Dutch Baby is a German pancake which happens to be a cross between a souffle, a pancake and quiche…sort of. It’s light and fluffy with a wonderful buttery egg flavor that allows you to play around with its flavor combination’s any which way you please. Not to mention it is super easy to make so we made two, one sweet and one savory. The monkeys are not into their breakfast being loaded with spinach and goat cheese just yet. Maybe y’all aren’t either? You’ll have to let me know.

First before we put anything into a bowl, place an 8 or 10 inch iron skillet in the freezer and preheat the oven to 450 degrees.

Next combine the eggs, flour, milk and salt in a bowl until thoroughly combined. If you don’t feel like getting a workout first thing in the morning you can use a blender on low for about a minute.

Once the skillet has chilled pour in the melted butter and swirl to coat.

Swirl quickly because the butter will harden in a snap…with a few crackles and pops. Seriously, it did. Just you wait until you give it a try, you’ll see.

Pour in the batter and bake for approx. 15 minutes. Reduce the oven to 350 and bake for approx. 10 more minutes. Like I said y’all, super easy!

Here is where the monkeys threw in their suggestions and played with the recipe. They added some sugar and cinnamon sprinkled across the top right before we pulled it out of the oven.

In essence they made a giant poof of cinnamon toast.

Because if you have never made Dutch Babies before I must tell you it will poof and then deflate once it is removed from the heat, so don’t freak out like you would with a souffle.

Now for the savory version. I went with a little chopped spinach, creamy goat cheese, thinly sliced mushrooms and crispy bacon. Oh yeah!

Combine the same mixture of eggs, flour, milk and salt along with a little cracked pepper.

Repeat the same steps as above with the chilled skillet, melted butter and swift swirling.

Once you have poured the batter into the skillet generously add the chopped spinach, goat cheese and bacon.

Oh and don’t forget the mushrooms, that is if you love fungus like I do otherwise ignore this last ingredient, close your eyes, take a deep breath and go back one photo. Place the skillet in the oven for approx. 15 minutes again. Reduce heat and bake for approx. 10 more minutes.

I did discover that if you add weight/extra ingredients to the Dutch Babies that it will not poof like a souffle but that’s okay it was still delicious and came out similar to a quiche but thin like a crepe with half of the work.

Oh my word I could eat this for breakfast, lunch and dinner…which is {cough} what I did. It has spinach and mushrooms in it y’all so I was eating healthy. Right?

I hope that you have fun playing around with all of the different flavor possibilities of Dutch Babies in the near future. When you do let me know what you come up with so that I can give your recipe a try.

Hugs & Kisses,

Tickled Red

{ 9 comments… read them below or add one }

Michelle March 7, 2011 at 10:47 am

I make them with sliced apples and cinnamon…dutch german apple pancake! :)

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Megan March 7, 2011 at 12:22 pm

I never thought of making a savory Dutch baby! These both look amazing.

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Barbara | VinoLuciStyle March 7, 2011 at 2:44 pm

This is almost too funny that we did the very same thing on the very same day…well, except the savory part. Like Megan I have never, ever thought of making a savory version and not sure why…the end result reminds me of a crepe but cooler looking and I eat savory crepes!

Now wishing I had some goat cheese in the house…but trust me, I will soon; it looks amazing.

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SMITH BITES March 7, 2011 at 5:18 pm

hand-smack on my forehead . . . WHY HAVE I NOT THOUGHT ABOUT SAVORY DUTCH-BABIES????? you are downright brilliant Red, brilliant i say and you can tell the men in your family i said so!!! obviously we do sweet ones here in this house – fresh in-season fruit: raspberries, strawberries, blueberries, peaches, apples – ohmyyummmm!! and YES!! you know us too well cuz’ we’d LOVE that cookbook of yours!

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Sylvie @ Gourmande in the Kitchen March 7, 2011 at 9:37 pm

Yes, I’m smacking myself too. Why didn’t the savory option ever occur to me? Well now I know better!

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Mandy - The Complete Cook Book March 8, 2011 at 12:07 am

Woohoo, what a hit! I love your description – “cross between a souffle, a pancake and quiche…sort of”. This also reminds me of Yorkshire pudding. YUMMY.
:-) Mandy

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Lael Hazan @educatedpalate March 8, 2011 at 6:09 pm

Love your step by step photos and description of your “monkey’s” suggestion! How fun! I’ve got to say, the savory idea is FABULOUS!

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Cookin' Canuck March 9, 2011 at 8:44 am

Bring on the spinach and goat cheese. That savory Dutch baby sounds fantastic!

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Sydsyd June 27, 2011 at 10:12 pm

that looks amazinggggg.

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