Hearty Dutch Baby with parsley salad
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2-3 SERVINGS

 
 
 

INGREDIENTS

For the batter:

  • 3 eggs
  • 1 pinch sugar
  • ½ tsp salt
  • 100 ml whole milk
  • 70 g wheat flour (pastry flour)
  • 1 tsp butter
  • 2 tbsp fresh goat cheese

For the topping:

  • 1 bunch flat leaf parsley
  • 2 tsp olive oil
  • 1 tsp lemon juice
  • 1 tsp maple syrup
  • 1 pinch of organic lemon zest
  • 1 pinch of freshly ground pepper
  • 1 pinch salt
  • 1 tbsp finely chopped dried tomatoes (in oil; drained)
  • 1 tbsp roasted pine nuts (see tip)
  • 1 small handful of parmesan shavings

Also needed:

  • Small ZWILLING iron pan

HOW TO MAKE IT

  1. Preheat the oven to 200°C top/bottom heat, and place a well-seasoned iron pan on the middle rack.
  2. Meanwhile, prepare the batter by whisking the eggs, sugar and salt in a mixing bowl with a hand mixer until frothy. Pour in the milk and mix. Add the wheat flour and stir in briefly. Let the batter rest for a few minutes.
  3. Give the batter another good stir. Open the oven door, pull out the rack and quickly grease the inside of the iron pan with the butter right up to the rim. Pour the batter into the pan, still working quickly, and spread the goat cheese over the top in little chunks (this is best done using your fingers). Carefully slide the rack and pan back into the oven, close the door and bake the Dutch Baby for 15-20 minutes – do not open the oven door during this time or it will collapse.
  4. Use this time to prepare the topping: Wash the parsley, shake it dry and pluck the leaves from the stems. Whisk together the oil, lemon juice, maple syrup, lemon zest, salt and pepper in a bowl. Add the parsley leaves and marinate. Season with more salt and pepper as needed. Prepare the remaining ingredients for the topping.
  5. Remove the pan from the oven once the Dutch Baby has risen nicely at the edges – it may also bubble quietly in the middle (be careful! Don't forget to wear oven gloves, as the pan handle will get very hot in the oven!) and let it rest for a few seconds.
  6. Pile the parsley salad in the center of the Dutch Baby, sprinkle with sun-dried tomatoes, pine nuts and Parmesan and serve in the pan while still hot.

Tip:

You can of course also toast the pine nuts in the ZWILLING iron pan before preheating it.