INGREDIENTS
For the Dutch Baby:
- 3 large eggs
- 1 pinch sugar
- ½ teaspoon salt
- 100 ml full-cream milk
- 70 g cake flour (soft wheat flour)
- 1 teaspoon butter
- 2 tablespoons fresh chèvre (local goat cheese)
For the Topping:
- 1 bunch fresh flat-leaf parsley
- 2 teaspoons extra virgin olive oil (locally produced if available)
- 1 teaspoon lemon juice (freshly squeezed from a local lemon)
- 1 teaspoon honey (local South African honey as a substitute for maple syrup)
- 1 pinch of organic lemon zest
- 1 pinch freshly ground black pepper
- 1 pinch salt
- 1 tablespoon finely chopped sun-dried tomatoes (in oil, drained)
- 1 tablespoon toasted pine nuts (use local South African nuts if desired)
- 1 small handful of finely shaved local Parmesan cheese
Also needed:
- ZWILLING iron pan
Associated Product
HOW TO MAKE IT
- Preheat the Oven:
- Preheat your oven to 200°C using top and bottom heat. Place a well-seasoned cast iron pan on the middle rack to heat up.
- Prepare the Batter:
- In a mixing bowl, whisk the eggs, sugar, and salt using a hand mixer until frothy.
- Pour in the milk and mix well.
- Briefly stir in the cake flour until just combined. Let the batter rest for a few minutes.
- Cooking the Dutch Baby:
- Give the batter a final stir. Open the oven, pull out the rack, and quickly grease the hot pan with butter, ensuring you cover the entire inside surface right up to the rim.
- Pour the batter into the hot pan, working quickly, and evenly distribute small chunks of chèvre over the top using your fingers.
- Carefully slide the rack and pan back into the oven, close the door, and bake for 15-20 minutes. Avoid opening the oven door during baking to prevent the Dutch Baby from collapsing.
- Prepare the Topping:
- While the Dutch Baby is baking, wash and dry the parsley leaves.
- In a bowl, whisk together the olive oil, lemon juice, honey, lemon zest, salt, and pepper. Toss the parsley leaves in the dressing to marinate.
- Season the salad with more salt and pepper if needed. Prepare the sun-dried tomatoes, pine nuts, and Parmesan shavings for the topping.
- Finish and Serve:
- Once the Dutch Baby has risen at the edges and is golden brown, carefully remove the pan from the oven. (Remember to use oven gloves, as the pan handle will be extremely hot!)
- Let the Dutch Baby rest for a few seconds, then pile the parsley salad in the center.
- Sprinkle with the sun-dried tomatoes, toasted pine nuts, and Parmesan shavings.
- Serve the Dutch Baby directly in the pan while still hot.
Tips:
- You can toast the pine nuts in the same cast iron pan before preheating it for the Dutch Baby.
- If you prefer, substitute the pine nuts with locally sourced nuts like macadamias or pecans for a South African twist.