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Savoury Herbed Dutch Baby with Smoked Salmon | Taste and Tipple

Savoury Dutch Baby with Smoked Salmon

Course Breakfast
Cuisine American
Keyword Dutch Baby, Savoury Dutch Baby with Smoked Salmon, Smoked Salmon
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Author Yvonne Langen

Ingredients

  • 4 tbsp salted butter divided
  • 2 large eggs at room temperature
  • ½ cup 18% cream at room temperature
  • ½ cup all-purpose flour
  • ½ tsp kosher salt
  • 3 tbsp grated parmesan cheese
  • 1 tbsp fresh thyme leaves
  • 1 tbsp chopped fresh chives plus more for serving
  • 1 tbsp chopped fresh basil
  • 1 cup baby arugula
  • juice of 1/2 a lemon
  • ¼ cup sour cream
  • 75 g smoked salmon half a standard package

Instructions

  1. Place the flour, cream, eggs, 2 tbsp melted butter, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 20 seconds. The batter will be quite loose and liquidy.

  2. Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

  3. Meanwhile, place a 9" or 10" cast iron skillet on the middle rack to warm along with the oven. Heat the oven to 425°F.

  4. In a small bowl, combine the parmesan thyme, chives, and basil.

  5. When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the remaining 2 tbsp butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

  6. Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven. Working quickly, sprinkle the cheese/herb mix gently overtop of the batter.

  7. Place the skillet in the center of the oven and bake for 15-20 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
  8. Meanwhile, toss the arugula with the lemon juice and season with salt.
  9. Remove the Dutch Baby from the oven and top with dollops of sour cream. Finish with torn smoked salmon, arugula, chives and a pinch of black pepper. Serve and enjoy!