“A dutch baby is like a pancake or a crepe, but there’s no high-stakes flipping technique,” Smitten Kitchen blogger Deb Perelman says of this recipe featured in her new cookbook, Smitten Kitchen Every Day. “The oven does all the work, and you get all the credit.”
SMITTEN KITCHEN’s PARMESAN DUTCH BABY WITH CREAMED MUSHROOMS RECIPE
5 tbsp. unsalted butter, divided
2 tbsp. minced shallot (from 1 shallot)
8 oz. cremini mushrooms, finely diced
¾ tsp. kosher salt, divided
¾ tsp. black pepper, divided
1 tbsp. dry white wine or white vermouth
3 tbsp. heavy cream
4 large eggs
½ cup all-purpose flour
½ cup whole milk
¾ oz. Parmesan cheese, grated
1 tbsp. finely chopped fresh chives
1. Melt 2 tablespoons of the butter in a 12-inch cast-iron or ovenproof skillet over medium heat.
2. Add shallot, and cook, stirring often, until soft, 2 to 3 minutes. Add mushrooms and ½ teaspoon each of the salt and pepper. Increase heat to medium high; cook, stirring often, until mushroom liquid evaporates and edges begin to brown, 7 to 8 minutes.
3. Reduce heat to medium low. Add wine, and cook, stirring to scrape up bits from bottom of skillet, 1 to 2 minutes. Stir in cream, and bring to a boil over medium-high. Immediately transfer mixture to a bowl.
4. Preheat oven to 425°. Wipe out skillet; add remaining 3 tablespoons butter, and place in oven until very hot and sizzling, about 3 minutes.
5. Beat eggs and remaining ¼ teaspoon each of salt and pepper in a medium bowl. Whisk in flour until mostly smooth. Gradually whisk in milk until combined.
6. Remove skillet from oven. Swirl melted butter to coat; pour batter into skillet. Bake in preheated oven until pancake is browned and rumpled, 13 to 15 minutes.
7. Sprinkle with Parmesan. Dollop mushroom sauce over pancake; garnish with chives. Slice and serve.
Active time: 30 minutes
Total time: 45 minutes