Mamabee

Goat Cheese and Dill Dutch Baby

Goat Cheese and Dill Dutch Baby

Goat Cheese and Dill Dutch Baby

This savory Dutch baby, usually associated with sweet preparations, involves pouring a delicate, herb-infused batter into a hot, buttery pan. The batter immediately begins to cook upon contact, and as it bakes, it rises, crisps up, and forms a tender, custard-like center.
It's garnished with crumbled goat cheese, freshly chopped dill, and crisp watercress, all enhanced with a drizzle of honey and a sprinkle of lemon juice. Whether enjoyed as a breakfast or brunch dish, this one-pan meal is quick and easy to prepare.
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients
  

  • 1 cup 148 grams crumbled plain goat cheese
  • ½ cup chopped fresh dill plus additional picked fronds for garnish
  • 2 tablespoons olive oil
  • Zest and juice of 1 lemon
  • Coarse kosher salt like Morton
  • Ground black pepper
  • 1 cup 135 grams all-purpose flour
  • 8 large eggs
  • ¾ cup 190 milliliters whole milk
  • 4 tablespoons 57 grams unsalted butter
  • 2 cups watercress leaves with tender stems or other tender greens such as spinach or arugula
  • 1 tablespoon honey

Instructions
 

  • Combine the goat cheese, ¼ cup of chopped dill, and 1 tablespoon of olive oil in a small bowl. Zest the lemon over the mixture, add a pinch of salt and pepper, and let it marinate.
  • Preheat the oven to 425 degrees with a rack in the lower third. Whisk together the flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper in a large bowl. Add the remaining ¼ cup of chopped dill and stir. In a separate bowl, whisk together the eggs and milk. Combine the wet ingredients with the dry mixture, stirring until just incorporated.
  • Melt the butter in a 12-inch ovenproof skillet over medium-high heat. Let it cook until it turns nutty and brown, approximately 5 minutes, swirling the skillet to ensure the butter coats the bottom and sides of the pan.
  • Pour the batter into the hot, buttered skillet and spoon half of the marinated goat cheese into the center of the batter. Bake until the Dutch baby is puffed and golden, which should take about 20 to 22 minutes.
  • To serve:
    1. Allow the Dutch baby to cool slightly in the pan, approximately 5 to 6 minutes.
    2. Top it with watercress and dill fronds.
    3. Spoon the remaining goat cheese on top and drizzle with honey and 1 tablespoon of olive oil.
    4. Slice the lemon and squeeze a wedge over the greens.
    5. Serve immediately.