Hi people of the internet. I haven’t posted in almost a whole week which is a long time for me these days! I wish that I could say I was off getting some much needed rest but that would be furthest from the truth. However, I’m finally starting to get into the Autumnal spirit and may or may not already have a serious count down to the holidays going.
We’re going to dive straight into the recipe today because it’s practically a Monday and we’re all pretty tired after the long weekend. Delicious Savory Dutch Baby’s will do the trick to cheer us right up. Oh, and a video to go along with it:
This here Savory Dutch Baby is a result of such an occurrence. I honestly can’t remember where I was when I saw this dish first but I knew that I had to try it at home. In the restaurant, the dutch baby’s were served in slightly smaller skillets making them single serve dishes. Since I didn’t want to go out and buy special cast irons just for this dish, we’re using a regular sized cast iron (around 10 inches) and making it enough for 2 people to enjoy. Alternatively, enough for 1 very hungry person (<<<<me all of the time).
I added thyme to the batter just like I did when we made savory crepes because thyme is an awesome and under-utilized herb that’s only bested by rosemary.
The batter itself is simply a matter of blending a few ingredients in a blender and then pouring into the pan of hot butter and sticking the whole thing in the oven. I’m a fan. Then the filling is simply chopping a few veggies and seasoning them to your liking.
It’s also worth noting that in the video, I made the recipe slightly different. I added a clove of garlic in stead of garlic powder and I didn’t include the zucchini solely because I forgot :)
Once the dutch baby is made, it’s topped with all the yummy sautéed veggies and then with some parlsey, avocado, and a fried egg or two.
The fried egg was a very last minute addition but a very welcomed one at that!
Monday Tuesday, friends! Go make yourself a Savory Dutch Baby ASAP, k?