Dutch Baby

INGREDIENTS:

  • 3 large eggs

  • 3/4 All-Purpose Flour

  • 2/3 cup plant milk

  • 2 tablespoons unsalted butter, melted

  • 1/4 cup vegan parmesan

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground black pepper

  • Veggies and toppings of your choice (I used chimmichuri, sprouts, smoked salmon, garlic sauce, blanched snap peas, roasted carrots, and pickled red onions)

INSTRUCTIONS:

  1. Preheat oven to 450 degrees.

  2. Blend all the ingredients except your vegetables of choice and the butter until smooth like pancake batter.

  3. In a cast iron skillet on medium heat, melt the butter and pour the batter straight onto the cast iron then place directly into the oven. Bake for 15-17 minutes. Naturally, the batter will bake upward around the edges and should puff up in the center.

  4. In the meantime, prepare your vegetables of choice. For my dutch baby, I blanched snap peas, prepared smoked salmon, and gathered any of my leftover vegetables from previous weeks that didn’t need to be cooked. For mines, I used pickled red onions, roasted carrots, sun-dried tomatoes, roasted bell peppers, garlic toum, and chimichurri.

  5. Once the baking timer is done, remove the dutch baby and assemble all the fillings in the middle. Slice it like a pizza and enjoy warm!

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