Time: 45 min.
Complexity: easily
Servings: 8

A Dutch baby is a huge, fluffy pancake that collapses immediately after being removed from the oven. The resulting cavity is typically filled with something sweet, like fruit compote, or dusted with powdered sugar. This recipe replaces the sweet filling with a savory one—a classic combination of fried sausage and mushrooms. Serve with a green salad in a vinaigrette dressing for the perfect brunch or dinner.

Ingredients:

• 3 large eggs
• 0.5 cups whole milk
• 0.5 cups premium flour
• 3 tablespoons unsalted butter, melted
• 220g uncooked pork breakfast sausages, casings removed and meat crumbled
• 220 g white champignons, remove stems, cut caps into 1 cm pieces.
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped shallots
• 1 cup grated Gruyere or Swiss cheese
• Green salad, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, Gruyere cheese, minced sausage, champignon mushrooms, salad mix, chives

We recommend

Preparation:

Step 1
• Position the oven rack on the middle shelf and preheat the oven to 220°C.
Step 2
• In a bowl or measuring cup, whisk together the eggs, milk, flour, 2 tablespoons melted butter, 1/2 teaspoon salt, and a pinch of freshly ground black pepper until almost smooth (some lumps are okay); cover and refrigerate until ready to use.
Step 3
• In a large nonstick skillet over medium-high heat, cook the sausage, breaking up any large pieces with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small bowl and set aside.
Step 4
• Reduce heat to medium and add the remaining 1 tablespoon of melted butter to the pan. Once the butter begins to shimmer, add the mushrooms, parsley, and shallots, season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 minutes. Add the sausage. Return the pan to the oven to warm through the mushrooms and sausage, about 2 minutes.
Step 5
• Sprinkle evenly with Gruyere and carefully pour in the batter (the sausage and mushrooms should be evenly distributed across the bottom of the pan). Bake until golden brown, 20-22 minutes. Serve immediately with a salad.

Votes: 2