morel leek dutch baby

Morel & Leek Dutch Baby

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Morel & Leek Dutch Baby

Makes 4 Servings
wine WINE PAIRING
White Burgundy

Dutch babies are basically a cross between a pancake and a popover – fluffy, eggy and absolutely delicious. While they’re traditionally a sweet breakfast food, there’s no reason they can’t be savory instead.

Morel & Leek Dutch Baby
INGREDIENTS
  • Base Batter:
  • 6 Eggs
  • 1 tsp Salt
  • 1 ½ cup Whole Milk
  • 1 ½ cups All Purpose Flour

DIRECTIONS

1

Rehydrate the dried morels & slice them into rings. Strain & reserve the soaking liquid.
2

Preheat your oven to 400 degrees.

  • Make the Batter
3

Whisk together all the batter ingredients to combine. Don’t continue whisking, you don’t have to make sure all the lumps are gone.
4

Strain the batter.
5

Preheat a cast iron skillet in the oven (we used a 7 1/2” skillet).

  • Make the Bottom Mixture
6a

Melt the 2 tablespoons of butter in a frying pan or skillet. Add the leek and salt. Saute until the leek is softened & browned.

6b

Add the morels, the thyme, and 1 cup of rehydration liquid. Simmer to evaporate all the liquid.
7

Swirl the tablespoon of butter around the bottom of the pre-heated skillet.
8

Put the morel mixture in the skillet, and pour over the batter.
9

Return the skillet to the oven and bake until the dutch baby is well puffed (approx. 20-25 minutes). Do not open the door before 20 minutes.
10

Serve immediately, topped with grated parmesan and optionally with tomato jam on the side.

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