Savory Dutch Baby

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  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was exclusively prepared by Bon Appetit featuring Braun's MultiQuick 7 Hand blender.

Braun is the official small appliance of Bon Appetit and Epicurious’s new video studio.

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1/2 cup cup parsley leaves and tender stems, loosely packed
  • 4 eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • Kosher salt and pepper
  • 1 bulb fennel, sliced, reserve fronds for garnish
  • 2 stalks celery, thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice, plus wedges for serving
  • 4 slices cooked bacon, crumbled into large pieces
  • Honey, for serving

  1. Preheat oven to 425° with a medium cast-iron pan on the middle rack.
  2. Pulse the parsley leaves with the chopper attachment. Set chopped parsley aside.
  3. Melt 3 tablespoons butter and let cool. Combine eggs, milk, flour, 1 teaspoon salt, ½ teaspoon pepper, and the melted butter in a large bowl. Using the Braun MultiQuick Hand blender, mix ingredients until frothy and smooth.
  4. Carefully remove the hot cast-iron pan from the oven and melt the remaining tablespoon butter in the pan. Pour the batter into the pan and scatter the chopped parsley over the top. Bake in the oven until the pancake is puffed and golden brown, about 20 to 22 minutes.
  5. Meanwhile, toss fennel, celery, olive oil, lemon juice, and bacon in a medium bowl, season with salt and pepper. Add this mixture on top of the pancake, drizzle with honey, and serve with lemon wedges. Enjoy immediately.

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