Eat With Your Hands
Dill Dutch Baby with Smoked Salmon and All the Fixins
A caste iron skillet yields a somewhat puffier, crispier baby perhaps, but after trying it with an ovenproof nonstick skillet the past few times, this is the way to go. Much lighter and easier to handle, frankly, and results in a smoother, more crepe-like texture. Quarter it, dress it, and fold it up for a light and satisfying meal any time of day.
Ingredients
- 1/4 cup flour
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons parmesan grated separated into 2 tablespoons and 1 tablespoon
- 2 large eggs
- 1/2 cup half and half
- 2 tablespoons fresh dill chopped
- 2 tablespoons butter salted
- 4 ounces smioked salmon
- Fix it up with crème fraîche or sour cream, escarole, arugula or other spicy greens, sliced green or red onions, sliced Serrano peppers, capers, chopped parsley along with the fresh dill, a squeeze of lemon, or whatever sounds delicious to you.
Note: Nutritional Info does not include the Fixins, it only includes as far as the smoked salmon in the recipe.
Instructions
- Preheat oven to 425 F.
- Mix flour, sugar, salt, black pepper, and 2 tablespoons of grated parmesan in a small bowl. Set aside.
- Put eggs, half and half, and dill into a blender, and whirl at high speed for a couple minutes until foamy and light. Add the flour mixture and blend until smooth, being careful not to over mix.
- In a 12 inch ovenproof, nonstick skillet, melt the butter over medium heat. Spread it around the bottom of the pan and up the sides with a pastry brush or spatula, and pour the batter evenly along the bottom.
- Cook for 12 to 15 minutes until golden and puffy. Remove from the oven and slide it out onto a cutting board.
- Sprinkle the top with the remaining parmesan and cut into quarters. Top with the salmon and your preferred toppings.
