Savory Dutch Baby with Smoked Salmon and Fresh Herbs

Elevate your brunch with this savory Dutch baby. The luscious flavors from the saltiness of the smoked salmon combined with the creaminess from Willa's Oat Milk, and the freshness from the spinach and herb leaves, makes this the perfect dish for any occasion. I know I will be making this dish often, so easy to make and decadent.

                                                       Savory Dutch Baby with Smoked Salmon       

                                                                              and Fresh Herbs                    

                                                  

Ingredients

2/3 cup flour

2/3 cup Willa's Oat Milk

3 large eggs, room temperature

2/3 cup baby spinach

2/3 cup fresh herb leaves (dill, cilantro, and parsley)

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt 

small red onion, thinly sliced

1 tablespoon capers

4 ounces smoked salmon

freshly ground black pepper

3 tablespoons unsalted butter

Directions

Preheat the oven to 400 degrees F.

Combine flour, eggs, Willa's Oat Milk, spinach, !/2 cup fresh herb leaves, Kosher salt, and garlic powder in a blender. Blend until smooth.

Place batter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted, add the batter to the pan. Tilt the pan so the batter runs evenly to all sides. Return the pan to the oven and bake for 20 minutes, until the Dutch baby has puffed up and darker brown on the sides and edges.

Remove the Dutch Baby from the oven. Top smoked salmon, remaining herb leaves, red onion slices, and capers. Season with black pepper.

follow Anne on X, Threads, Pinterest, and Instagram @AnneFretz