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Spinach & Tomato Dutch Baby

By admin  , ,   

August 20, 2019

I found this recipe in a magazine while I was at my mechanic's getting a new car battery! He's got hundreds of great magazines. I made this Spinach & Tomato Dutch Baby, which turned out to be incredibly good. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding. It's very versatile. You can change the type of cheese, change the spinach to basil, etc. This takes no time to make.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Ingredients

3 tablespoons olive oil, divided


½ cup all-purpose flour


½ cup milk


3 eggs


½ teaspoon salt


½ teaspoon freshly ground black pepper


3 cups fresh spinach

½ cup sharp white cheddar cheese, shredded


2 cups cherry tomatoes


3 cloves garlic, minced


3 slices bacon, crisp-cooked and crumbled

Directions

1Place 2 tablespoons olive oil in a large skillet in a cold oven. Preheat oven to 425°F. 
 
Meanwhile, in a medium bowl whisk together the flour, milk, eggs, salt, and black pepper until smooth. Chop enough of the spinach to get ½ cup. Stir into batter. Pour batter into hot skillet. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes more or until puffed and golden. Remove and let stand 5 minutes.

2Top with roasted tomatoes (toss with olive oil and garlic; roast 5 minutes while Dutch baby cooks), then toss the roasted tomatoes with the spinach to wilt, and crumbled bacon.

Recipe adapted from Better Homes & Gardens, August 2018

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