Savory Dutch Baby

Savory Dutch Baby, a delightful twist on the classic that brings a burst of savory goodness to your table. This oven-baked pancake boasts a golden, puffy exterior and a tender, custard-like interior, creating a canvas for an array of savory toppings. Picture a medley of sautéed vegetables, crispy bacon, and melted cheese harmonizing atop the Dutch Baby, creating a symphony of flavors that dance on your taste buds. Simple yet impressive, this recipe is perfect for both casual weekend mornings and special occasions.

Ingredients:

1 tbsp Chef's Life Cooking Oil
6 oz chorizo
2 tbsp unsalted butter
4 large eggs, room temperature
2/3 cup whole milk, room temperature
2/3 cup AP flour
1 tsp kosher salt
2/3 cup grated parmesan, plus more for garnish
1/4 cup chopped parsley
1 large handful of arugula
juice of 1 lemon
1 tbsp Chef's Life Finishing Oil
kosher salt and ground black pepper
finishing salt

Method:

Preheat Oven to 450 degrees
Heat up 1 tbsp of Chef's Life Cooking Oil in a skillet on medium high heat, add the chorizo. Brown and crumble the chorizo until cooked through, about 5 minutes. Move to a paper towel lined plate to cool.
Place butter in a large cast-iron pan or another oven-safe skillet. Place the pan in the preheated oven for 5 minutes.
Combine half of the cooled chorizo, the cheese and chopped herbs into a bowl.
Put the eggs, milk, flour and a pinch of kosher salt in a blender and blend until smooth and fully incorporated, make sure that there aren't any flour patches.
Quickly pour the batter in the hot buttered skillet and sprinkle the cheese and chorizo mixture on top, return the pan to the oven.
Bake for 20 to 25 minutes, until puffed up and golden, do not open the oven door until the pancake is finished cooking.
While the dutch baby is in the oven, toss the arugula with the lemon juice and olive oil, season with finishing salt and pepper.
To serve, let the pancake cool slightly, top with the rest of the chorizo and cheese, and the dressed arugula. Enjoy right away.