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Prep 5min
Total35min
Servings3
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Ingredients
Dutch Baby
2
tablespoons butter
2/3
cup Gold Medal™ all-purpose flour
2/3
cup milk, room temperature
2
eggs, room temperature
1/4
cup chopped fresh herbs (chopped using herb mill)
Toppings
Additional chopped fresh herbs
1/4
cup crumbled goat cheese (1 oz)
1
avocado, pitted, peeled and sliced
1
bunch fresh asparagus, blanched
2
slices prosciutto, crisped in warm skillet, crumbled
Salt and pepper to taste
Crushed red pepper flakes to taste
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Steps
1
Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
2
Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
3
Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
4
Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.
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Use whatever herbs you have in the house! I’ve also used a combo of chives, oregano, thyme and basil.
Bring the eggs to room temperature by placing them in a cup or bowl in the sink while running warm water over them.
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Nutrition Facts are not available for this recipe
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