Savory Dutch Baby, The Ultimate Brunch Dish

I love how the dutch baby looks right when it comes out of the oven. You get a quick glimpse of it puffed ups before it starts to fall down flat,

What I love about the dutch baby is how easy it is to make, and how delicious it is. It is the best when served for brunch family style.

This dish gets assembled very quickly. That being said, it is critical to have all ingredients ready to go before assembly and bake time. Follow the procedure below and you’ll be good to go.

Ingredients:

3 eggs

3/4 c whole milk

3/4 c ap flour

2 tbsp butter, unsalted

2 oz goat cheese

3 oz linguica

1 lime

Blackberry jam or other berry jam (check out my recipe)

Tools needed:

Blender

Sharp knife

Cutting board

Cast iron skillet

Small frying pan

Perforated large spoon

Plate

Paper towels

How to make it:

Preheat the oven to to 425 with the cast iron pan placed on the medium rack. You want the pan to be very hot when it is time to get the dutch baby batter poured in.

Linguica has a good blend of spices that gives this dutch baby a great flavor with a nice profile of savory, salty, and slightly acidic.

First, we are going to render out the linguica. The point of this is to get some of the fat out and get some crispy edges on the sausage. If the fat renders out into the batter, it will give it an off color and give it too much fat/oil, This will give the dish a nice textural difference since the dutch baby itself is soft and the linguica will be crispy. Cut the sausage into small dice and render in your frying pan over medium low heat with a small amount of oil and a pinch of black pepper. Cook stirring occasionally until the edges of the sausages have started to get crispy. Remove the sausage pieces from the pan onto a paper towel lined plate.

Get the goat cheese and crumble it up with your fingers and place in a dish, set aside. You need to have the linguica and cheese ready to get placed in the batter as soon as the batter hits the pan.

Getting the butter browned before adding in the batter will further give the dutch baby a depth of flavor and complexity.

Next, place the milk, flour and eggs in your blender. Blend on high speed for 30-45 seconds. Immediately remove the hot cast iron pan from the oven and add the butter. Swirl in the butter to melt and quickly pour in the batter. Immediately after that, scatter around the linguica and goat cheese around and place the pan in the oven for 12-15 minutes.

The dutch baby will be puffy and golden around the edges when done. As it cools, it will deflate. I serve this immediately while it is still puffy and squeeze the lime juice over the top of it table side. This is a fantastic dish to have for brunch served family style. Each person can take a couple pieces from the dutch baby with a good spoonful of bacon blackberry jam on the side.

Enjoy!

Logan