This Dutch baby calls for good-for-you (yet heavier) whole-wheat flour, but the final product still has that classic light and fluffy texture with crisp edges. If you aren't a fan of smoked salmon, you can use the base of this Dutch baby recipe and instead top it with prosciutto, or tomatoes and mozzarella for vegetarian option. Now get cooking and dig in--ideally straight from the pan, as that's how this recipe is best served.

Ivy Odom
Source: EatingWell.com, October 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a 10-inch cast-iron skillet in oven; preheat oven to 450 degrees F. Let skillet preheat in oven 10 minutes.

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  • Whisk together cream cheese and 1 tablespoon of the milk in a small bowl; set aside.

  • Process eggs, flour, cornstarch, salt, 1 tablespoon of the butter and remaining 1/2 cup milk in a blender on medium speed until mixture is blended and foamy, about 1 minute.

  • Remove hot skillet from preheated oven. Add remaining 1 tablespoon butter to skillet; swirl to coat. Pour egg-flour mixture into skillet. Transfer to oven; bake at 450 degrees F until puffy and well browned, 15 to 17 minutes.

  • Top Dutch baby with cream cheese mixture, salmon, chives, lemon zest, and pepper.

Nutrition Facts

186 calories; protein 11g 22% DV; carbohydrates 9g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 2g; fat 11g 17% DV; saturated fat 6g 30% DV; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 3.1mg 24% DV; vitamin b6 0.1mg 7% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 427mg 17% DV; thiamin -1mg -100% DV; calories from fat 99kcal; percent of calories from carbs 20; percent of calories from fat 55; percent of calories from protein 24; percent of calories from sat fat 30.