Making time for friends and family can get a bit crazy at times.
I love a great lunch or dinner, but that’s not always doable. Oh and don’t even expect me to be bright-eyed and bushy-tailed for a get together at breakfast, seriously I’m not a morning person. My solution, a lovely brunch!
Enjoying a gorgeous, rustic brunch over the weekend is ideal. I love one pan meals and dutch babies for brunch, they are the perfect way to slowly roll into the day. You can make a Dutch Baby sweet or savory, and pairing them with a boozy bubbly is a force to be reckoned with.
To make this brunch, boozy, I served up the Dutch Baby with a selection of fizzy drinks from Pampelonne, stunning French wines blended with irresistible flavors and made all bubbly. They have 3 wine cocktail flavors, Rosé Lime, French 75, and Blood Orange Spritz. My favorite Pampelonne wine cocktail is the French 75, a Meyer lemon, bergamot, and elderflower flavored fizzy French wine cocktail. Nice.
A Dutch Baby is basically a pancake made in a cast iron skillet, and you can top them off with your favorite sweets and serve up as a dessert or create this Savory Dutch Baby, perfect for brunch or a light dinner. My go-to cast iron skillet for making a Dutch Baby is the signature skillet from Le Creuset in this beautiful shade of sugar pink, love it! It’s a 10 1/4″ cast iron, enamel-coated skillet that is the perfect size for making a massive amount of recipes.
- For the Dutch Baby:
- 1/2 cup All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 3 large Eggs
- ¾ cup Milk
- 3 tablespoons Unsalted Butter
- 1/2 - 1 cup grated Sharp Cheese, such as Gruyere or a Sharp White Cheddar, grated
- For the Toppings:
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 1 tsp dried Thyme
- Salt & Pepper, to taste
- 1 cup sliced Mushrooms, I used Baby Bellas
- 1/2 of a large Green, Yellow and Red Bell Pepper, diced
- handful of baby Sweet Peppers, left whole
- 2 handfuls of baby Spinach leaves, divided - fresh and sauteed
- 1 - 4 Eggs, sunny side up or fried
- Fresh Thyme Leaves and Italian Flat Leaf Parsley, to garnish
- Crushed Chili Flakes, optional
- Hot Sauce, optional
For the Dutch Baby:
- Preheat oven to 425 degrees, place the cast iron skillet in the oven and allow to heat up.
- In a large bowl, mix the Flour, Salt and Pepper together, then add in the Eggs, whisking in one at a time.
- Pour in the milk to the batter and continue to whisk until well combined. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
- Optional: In a blender, add the Flour, Salt, Pepper, Eggs and Milk and mix on high for about 30 seconds.
- Carefully remove the cast iron skillet from the hot oven, add in the Butter and swirl it around to melt and coat the skillet.
- Pour the batter into the hot skillet, and sprinkle the grated Cheese over the top.
- Pop it in the preheated 425°F oven and bake until puffed and golden, about 25 minutes.
For the Toppings:
- In another skillet, heat over medium high heat on the stove top, add in the Olive Oil and Butter and allow to melt.
- Add the sliced Mushrooms, diced Peppers and whole sweet Peppers to the hot skillet and saute until they are starting to soften, seasoning with the dried Thyme, Salt and Pepper.
- Just before the Mushrooms and Peppers are ready, add in a handful of baby Spinach and allow to wilt.
- Cook 1 - 4 eggs, your favorite way, sunny side up or fried, to top off the Dutch Baby.
- Serve the hot Dutch Baby topped off with the sauteed Mushrooms, Peppers and Spinach.
- Add a pile of fresh Spinach and your Eggs, garnish with fresh Thyme leaves and chopped Flat Leaf Parsley.
Serve and Enjoy!
You can create your own Savory Dutch Baby with any toppings you'd like. Other great additions are:
- Crispy Bacon
- Hot Sauce
- More Cheese
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.