Most people, if they’ve ever had a Dutch baby, have had it on the sweet side, perhaps sprinkled with cinnamon sugar or topped with fruit and whipped cream. But, this classic dish can also be made as a savory and this Caprese salad version is perfect for either lunch or dinner.
Dutch babies are essentially very large pancakes, but they are not made like a regular pancake. They are not fried on the stovetop and they contain no added leavening agents. The Dutch baby tradition was started in Germany, however the version we know today was created in the U.S. around the turn of the 20th century.
Adding an Italian spin to this yummy dish makes it even more of a melting pot meal. Serve this alongsdie a vegetable side dish and you’ve got dinner all ready to go. And, if you’ve never made a Dutch baby before then don’t be intimidated- it’s not that hard.
The key to making this wonderful dish is start with a cast iron skillet filed with 2 tablespoons of oil. This gets heated in the oven before the batter goes in, ensuring that the delicate pastry will be cooked evenly. Dutch babies are fun to serve because they puff up in quite a dramatic way, almost like a sort of pastry soufflé.
Once the batter is in then it’s time to sprinkle with the herbed cheese mixture and bake the Dutch baby for about 20 minutes.
While its still hot a fresh topping of mozzarella, spinach, basil, and olive oil goes on top for a spectacular finish to this intriguing meal. Adding this topping while the Dutch baby is just pulled from the oven means that the flavors really come together.
For a little extra zing you can add a balsamic vinegar reduction as the final garnish, but this is optional because not everyone loves the taste of vinegar. You could also drizzle some pesto over the top for an extra hit of basil.
If you’re looking for a more interesting take on Margherita pizza, then look no further than this savory, dinner-worthy, Dutch baby.
Caprese Salad Savory Dutch Baby
serves 4-6 Prep 15m Cook 30m
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 4 eggs
- 2/3 cup all-purpose flour
- 2/3 cup milk
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 cup spinach, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon thyme leaves
- 2 tablespoons fresh basil, chopped
- 2 1/2 cups shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Preheat oven to 425˚. Pour vegetable oil in a cast iron skillet and place in oven for ten minutes.
- In a large bowl combine eggs and flour and whisk together. Add milk, butter, and salt and whisk again. Fold in half of the chopped spinach.
- In a separate bowl mix together 1/ 2 cup of mozzarella, chives, thyme and half the chopped basil.
- Remove skillet from the oven and slowly pour in batter. Sprinkle herbed cheese mixture on top and bake in the oven for 20-25 minutes or until the pastry has become golden and puffed up.
- While Dutch baby is baking combine remaining mozzarella, spinach, and basil with tomatoes and olive oil in a separate bowl. Add salt and pepper to taste. Pour this mixture over Dutch baby while it is still hot.
- Cut into wedges and serve immediately.
Recipe adapted from Hy-Vee.