Morel & Leek Dutch Baby
Makes 4 Servings
 |
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.
INGREDIENTS
- Base Batter:
- 6 Eggs
- 1 tsp Salt
- 1 ½ cup Whole Milk
- 1 ½ cups All Purpose Flour
- Bottom Mixture:
- ½ oz Dried Morels
- White Portion of 1 Leek, finely sliced
- 2 tbsp Unsalted Butter
- Pinch of Salt
- 1 tsp Fresh Thyme, minced
- 1 tbsp Unsalted Butter
- Parmigiano Reggiano Cheese
- Optional: Tomato Jam Recipe
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.