Savory Dutch Baby with Bacon, Apples, and Raclette (Copy)
Dutch babies are so easy to make and delicious that they have become a Sunday brunch favorite in our home. I usually prepare them with fruit in or on them. However, this is a savory departure. This one is made with bacon and cheese and is gluten-free using garbanzo bean flour in place of all-purpose flour. Not only is this savory Dutch baby great served at brunch, but it could also be for dinner with a tossed salad and is delicious at room temperature too!
6 servings
INGREDIENTS:
4 tablespoons butter, divided
1 apple, peeled, seeded, diced
½ cup diced bacon (about 4 ounces)
6 large eggs
1 cup garbanzo bean flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon baking powder
⅔ cup whole milk
¼ cup Parmigiano Reggiano cheese, grated
4 ounces raclette cheese slices
1 tablespoon flat-leaf parsley, chopped
DIRECTIONS:
1. Preheat the oven to 425⁰F. In a small sauté pan, melt one tablespoon butter. Add the diced apples and sauté until softened. Remove from heat and reserve warm.
2. Put the bacon in a ten-inch cast iron pan over medium heat. Cook, occasionally stirring until bacon is browned on the edges but not crisp.
3. Meanwhile, mix the eggs, garbanzo bean flour, salt, pepper, baking powder, milk, and Parmigiano Reggiano cheese in a blender until smooth.
4. When the bacon is ready, melt the remaining three tablespoons of butter in the pan with the bacon, then raise the heat to medium-high. Pour the batter in a spiral from the center to the outer edges. Quickly scatter the sautéed apples in the batter and place the raclette cheese on top in a pinwheel circle overlapping each other slightly.
5. Place the pan in the oven and bake until puffed, golden brown around the edges, about fifteen to twenty minutes. Rotate pan 180 degrees halfway through. Sprinkle with parsley, cut into six pieces and serve immediately.
Savory Dutch Baby with Bacon, Apples, and Raclette
Ingredients
- 4 tablespoons butter, divided
- 1 apple, peeled, seeded, diced
- ½ cup diced bacon (about 4 ounces)
- 6 large eggs
- 1 cup garbanzo bean flour
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon baking powder
- ⅔ cup whole milk
- ¼ cup Parmigiano Reggiano cheese, grated
- 4 ounces raclette cheese slices
- 1 tablespoon flat-leaf parsley, chopped
Instructions
- Preheat the oven to 425⁰F. In a small sauté pan, melt one tablespoon butter. Add the diced apples and sauté until softened. Remove from heat and reserve warm.
- Put the bacon in a ten-inch cast iron pan over medium heat. Cook, occasionally stirring until bacon is browned on the edges but not crisp.
- Meanwhile, mix the eggs, garbanzo bean flour, salt, pepper, baking powder, milk, and Parmigiano Reggiano cheese in a blender until smooth.
- When the bacon is ready, melt the remaining three tablespoons of butter in the pan with the bacon, then raise the heat to medium-high. Pour the batter in a spiral from the center to the outer edges. Quickly scatter the sautéed apples in the batter and place the raclette cheese on top in a pinwheel circle overlapping each other slightly.
- Place the pan in the oven and bake until puffed, golden brown around the edges, about fifteen to twenty minutes. Rotate pan 180 degrees halfway through. Sprinkle with parsley, cut into six pieces and serve immediately.
Nutrition Facts
Calories
358.38Fat (grams)
24.01Sat. Fat (grams)
12.06Carbs (grams)
15.64Fiber (grams)
2.43Net carbs
13.21Sugar (grams)
6.46Protein (grams)
19.84Sodium (milligrams)
672.98Cholesterol (grams)
240.04The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.