Savory Dutch Baby
Dramatic, delicious, and lactose-free – this Savory Dutch Baby transforms a simple Sunday brunch into something special. With its stunning golden puff and creamy center, it's the recipe that brings everyone to the table and makes the moment worth savoring.
Recipe by Deepika Kalla-Paul
Prep | Cook | Total |
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Ingredients
For the Cheese ‘Soufflé’ Style Dutch Baby
3 large eggs, room temperature
⅔ cup LACTAID® Sweet Cream Creamer, room temperature
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Pinch of freshly grated nutmeg
½ cup all-purpose flour
1 tablespoon cornstarch
¾ cup finely grated Gruyère
1 teaspoon fresh thyme leaves
3 tablespoon olive oil
Equipment : 10-inch cast-iron pan
For the Radicchio Salad
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 small head radicchio, thinly sliced
For the Toppings
3-4 slices of prosciutto, torn into ribbons
2 soft-boiled eggs
2-3 tablespoon shaved dairy-free Parmesan
Directions
For the Cheese ‘Soufflé’ Style Dutch Baby
Preheat the oven to 425℉.
Take a 10-inch cast iron or bake-safe pan and place it in the oven as it preheats.
While the pan heats up, vigorously whisk room-temperature eggs, LACTAID® Sweet Cream Creamer, mustard, salt, pepper, and nutmeg until very well beaten; no streaks of egg should remain.
Once the egg mixture is combined, whisk in the all-purpose flour and corn starch until smooth. The mixture should be smooth, and bubbles should form around the corners.
Fold in the grated cheese and thyme leaves. Let the batter rest for 10 minutes at room temperature.
Once the oven is preheated, pull the hot pan out and place 3 tablespoons of olive oil in the pan and swirl it so the oil coats all sides.
Note: Swirling the olive oil all over the pan, especially the edges, helps the Dutch baby puff and rise in the oven. You can use a pastry brush to help you.
As soon as the olive oil coats the entire pan, pour the batter directly into the pan and place it back into the oven.
Let the Dutch baby bake for about 20-25 minutes or until puffy and golden. The center will be set but slightly custard.
While the Dutch baby bakes up, prepare the toppings.
For the Radicchio Salad + Assembly
Make the radicchio salad: Add all the salad dressing ingredients into a large bowl and whisk vigorously until emulsified. Toss the radicchio gently to coat with dressing. Set aside until ready to serve.
Once the Dutch baby is done baking, remove it from the oven carefully. It will deflate slightly, but that is normal.
Top the Dutch baby with the dressed radicchio, prosciutto ribbons, sliced soft boiled eggs, shaved Parmesan, fresh herbs, and a touch of salt and pepper.
Serve hot and enjoy!
Nutrition Facts
Serving Size
1 slice
Amount Per Serving
Calories | 485 |
Total Fat | 36g |
Saturated Fat | 12g |
Cholestrol | 315mg |
Sodium | 820mg |
Total Carbohydrate | 18g |
Dietary Fiber | 2g |
Total Sugars | 4g |
Protein | 22g |
Calcium | 340mg |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
