Courgette and Ricotta Ra...
We could say this gluten-free, seriously low crab veggie ravioli bake is perfect...
Prep 10 mins
Cooking 25 mins
Serves 2 - 3
Some call it a pancake, but really it isn’t. Think of this baby as the product of soufflé-meets-omelette-meets-American pancake. Eggy-rich and puffy, normally a Dutch Baby is glammed up with sweet things. Things like cinnamon sugar, cream, fruit and syrup. But we’re going healthy savoury here, with lush omega-rich salmon, low-fat cottage cheese and greens. Serve this luxury savoury Dutch Baby for brunch, lunch or dinner!
The secret to a Dutch Baby’s puff is (much like Yorkshire pudding) intense heat. A cast iron skillet is pretty much essential here. Now normally loads of butter would go into it. And whilst we would never argue that butter adds bucket loads of flavour, we’ve come up with a non-stick solution that does not add loads of extra fat calories. Here goes: Draw a template on baking paper (not wax paper) that fits the bottom of your skillet exactly. Cut it out and set aside. Set your oven to 220 ºC and pop the skillet in without the baking paper. Once the oven is hot and your skillet super heated, it’s time to whip together your Dutch Baby. Whisk the eggs and milk together very well. Gradually at this wet mixture to the flour, stirring as you go along. Season with S&P.
Spread that lone tablespoon of butter over the baking paper on one side only. Remove the skillet from the oven and place the baking paper in the bottom, buttered side facing up. Pour egg mixture in and pop it in the oven for 20-25 minutes until it’s puffed up and golden brown. Remove once done. The middle will sink in pretty much right away as steam escapes, making the perfect welcoming space for all those luscious toppings. Serve immediately while still warm.
Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za