Asparagus and Leek Dutch Baby

I can’t help but think about Spring. It feels thisclose so I’m already dreaming up dinners that are easy so we can take advantage of the fact that the weather is more mild and the days are longer. After all, if you think about it, Spring meals are inherently shorter to prepare too. Once we pack up the dishes that traditionally benefit from long, flavour building cook times like chilis and stews, we can look to dishes that lean on pantry staples and local fresh ingredients. A great example of this kind of dish is this Dutch Baby. Using pantry basics like ap flour, eggs and milk, you can create a savoury breakfast for dinner with the simple addition of fresh, Spring vegetables.

Also, half this recipe is whizzed together in a blender so, as dinner prep goes, it can’t be easier. I love this combination, but you can also sauté whatever veggies you have available to dress your centre because the Dutch Baby is a classic canvas that can be used for whatever you want to throw at it. It’s also great with a few fried eggs on top for a little protein. I guess what I’m really trying to say is a Dutch Baby has so many ways to tackle a lot of common kitchen dilemmas like using leftovers, simple dinner solutions and tackling food waste.

Asparagus Leek Dutch Baby

A Dutch Baby Pancake or German pancake is a family style pancake similar to Yorkshiire pudding and baked in the oven rather than fried. It's can be sweet or savoury, like this one, and is a great canvas for using fresh ingredients as well as leftovers. A Dutch Baby is also a quick meal that has minimal prep since it comes together in a blender. I guess you could say it's the ideal supper when you want something fast and simple.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 3/4 cup all purpose flour
• 3/4 cup whole or 2% milk
• 3 large eggs
• 1 tsp garlic powder
• 1/2 tsp salt
• 3 Tbsps unsalted butter plus 1 tsp divided
• 1 1/2 cups diced asparagus cleaned and tough ends snapped off
• 1/2 leek diced
• 1/4 cup grated parmesan cheese

Method

 

1. Preheat your oven to 425F.
2. Place the flour, milk, eggs, garlic powder and salt in a blender. Blend for 10 seconds, scraping down the sides if necessary and then blend for another 10 seconds.
3. Allow the batter to rest in the blender for 20 minutes.
4. Place a 9- or 10- inch oven safe skillet on the middle rack of the oven and remove any racks above it.
5. Using oven mitts, when hot, remove the skillet from the oven and place it on top of the stove. Add the 3 Tbsps butter and allow it to melt, swirling to coat the bottom and sides of the pan.
6. Pour the batter on top of the butter. Make sure it runs evenly across all sides of the pan. Place the skillet in the oven and bake until the Dutch Baby is puffed and golden brown, about 20 minutes (Do not open thee oven allowing heat to escape. This will deflate your pancake.)
7. In the meantime, add remaining 1 tsp butter to a medium sized pan over medium heat. Add the leeks and asparagus. Season with salt and pepper. Saute vegetables until tender, about 5 minutes. Remove from heat and set aside.
8. Add vegetables to Dutch Baby and sprinkle with parmesan cheese. Serve immediately.