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. Source: EatingWell.com, October 2019

Ivy Odom
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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; 11 g total fat; 6 g saturated fat; 427 mg sodium. 9 g carbohydrates; 1 g fiber; 2 g sugar; 11 g protein; 3 mg niacin equivalents;