What are Dutch babies made of?

Dutch Baby Ingredients Eggs and milk : This light and fluffy Dutch baby recipe starts with two eggs whisked with milk. Flour: All-purpose flour lends structure and helps hold the batter together. Seasonings: These sweet Dutch babies are flavored with nutmeg and a pinch of salt.

Is a Dutch baby like a Yorkshire pudding?

A Dutch baby is very similar to a Yorkshire pudding , with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.

Why is it called Dutch baby?

The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions.

What does a Dutch baby taste like?

Dutch Baby Pancakes taste like Crepes but in pancake form . The batter puffs up to form a billowy crust with a custard-like center. We also included instructions for making a Berry Dutch Baby and even a Double Dutch.

What makes Dutch pancakes different?

What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes . If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.

What is the Dutch tradition for babies?

New baby traditions Beschuit met muisjes are traditionally handed out at work by new dads . Take a Dutch crispbake, spread it with margarine and pour on the aniseed sprinkles – blue for a boy and pink for a girl. It is very rude to refuse beschuit met muisjes when offered by the proud parent.

Why did my Dutch baby fall?

Why did my Dutch baby fall? If your Dutch baby does not rise, a few factors may be the culprit. The ingredients were too cold, the mixture wasn't mixed well (either too much or too little), the pan wasn't hot enough, or you needed more butter .

Savory Kale Dutch Baby Recipe By Supper With Michelle (2024)

Home » Recipes » Savory Kale Dutch Baby

by Michelle on Feb 9, 2019 6 comments »

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This Savory Kale Dutch Baby will remind you very much of a cross between an omelet and a frittata. If you’re not a fan of kale, then feel free to substitute it with spinach. I like to top mine with salsa and a little fresh cilantro. Sautéed Mushroom and Onions, maybe with a little goat cheese is nice as well. I say all of this to say…make this Savory Kale Dutch Baby your own. I love this meal because it is so simple to prepare. When you’re baking it, it will rise very much like a soufflé and then fall shortly after you take it out of the oven. The edges will be crispy and bubbly and kind of remind you of a breakfast pizza.

This is a light dish, so if you’re looking for a more filling breakfast, brunch, lunch, dinner, then I would suggest serving it with some other items such as hash browns, grits, toast, breakfast veggie meat, a light salad, etc.

If you’re looking for more recipes like this, I would give my Zucchini, Sun Dried Tomato, and Feta Cheese Quiche recipe a try!

Get the Recipe:Savory Kale Dutch Baby

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

5 from 3 reviews

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Ingredients

Ingredients:

4 large eggs
1 cup whole milk
⅔ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon fine sea salt
A few twists of ground black pepper
1 pinch of Red Chili Flakes, optional
1 cup kale, lightly packed and thinly sliced
½ cup shredded sharp cheddar cheese
2 tablespoons parmesan cheese, shredded
4 tablespoons unsalted butter

Instructions

Instructions:

Preheat oven to 425 degrees.
In a large bowl, whisk all ingredient (except the butter) in together, folding the kale and cheese last.
Add the butter to a cast iron skillet or pie pan (8 to 9 inches, if you go bigger than this, the edges will not rise as much and look more like a frittata) and place the skillet onto a baking sheet and then into oven to melt the butter, 1 to 2 minutes.
Once melted, pour the egg mixture into skillet and bake on the center rack for 25 to 30 minutes or until golden.
Serve and enjoy!

6 comments on “Savory Kale Dutch Baby”

Stephanie Gold — February 22, 2019 @ 1:38 pm Reply
Can leftovers be frozen or refrigerated?
- Michelle — February 23, 2019 @ 10:51 am Reply
  Hi Stephanie. I’ve definitely refrigerated leftovers before for a few days. But I haven’t tried freezing them before.
Stacia — April 11, 2020 @ 4:16 pm Reply
So tasty! It probably would have helped had I used a 9″ pan like you suggested; instead I used my 12″ pan without thinking… so we ended up with something that might be more akin to a flatbread version of this savory kale Dutch baby! Lol. Next time I will use a 9″ pan. Delicious regardless and the young adults in my house gave it the thumbs up (and made no mention of the kale, which is something they normally don’t like). Thanks! Will definitely make this again.
- Michelle — April 13, 2020 @ 6:58 am Reply
  Thank you so much for giving the recipe a try! And glad you and your family enjoyed it! 🙂
Jen — April 4, 2021 @ 1:56 pm Reply
Wow! Thank you Michelle for such a delicious recipe! (But then again – ALL your recipes are delicious! 😊 – You are truly a gifted chef!) I never knew a Dutch Baby was so easy. This is my new go-to brunch recipe. As a vegetarian, finding tasty approachable recipes using Whole Foods and seasonal ingredients that both my picky meat-eating husband and I enjoy is really a challenge. We’ve really enjoyed all your recipes in the short time since I’ve found your blog and I’m so glad to have found you!
- Michelle — April 5, 2021 @ 9:05 am Reply
  Hi Jennifer! That truly makes me so happy!So glad you enjoyed it. And thank you so much for your kind words and for your support. It means so much! I also wanted to tell you that your flowers are sooo beautiful. 🙂 Hope you and yours have a great day.