This post is sponsored by Le Creuset and Pampelonne. All opinions are all my own.

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.

You can make a variety of Dutch babies to enjoy during your brunch, such as this Apple Dutch Baby or this Chocolate Dutch Baby. 

Enjoy!

Savory Dutch Baby

Little Figgy Food

A perfect recipe to enjoy for a light dinner, breakfast or brunch, Savory Dutch Baby!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 2 - 4

Ingredients

  

1x2x3x

• For the Dutch Baby:
• ½ cup All-Purpose Flour
• ½ teaspoon Salt
• ½ teaspoon Black Pepper
• 3 large Eggs
• ¾ cup Milk
• 3 tablespoons Unsalted Butter
• ½ - 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
• ½ 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

Instructions

 

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.

To Assemble:

• 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!

Notes

You can create your own Savory Dutch Baby with any toppings you'd like. Other great additions are:

• Crispy Bacon
• Sausage
• Prosciutto
• Hot Sauce
• More Cheese