Spinach Dutch Baby

Don't panic: Dutch baby pancakes naturally collapse as they cool. This savory spin tastes incredible fresh from the oven or at room temp.

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Reviews (0)

4.0 by 4 people

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  • Makes: 4 servings
  • Hands On: 10 mins
  • Total Time: 40 mins

Spinach Dutch Baby

Directions

  1. Place 2 Tbsp. olive oil in a large skillet in a cold oven. Preheat oven to 425 degrees F.
  2. Meanwhile, in a medium bowl whisk together the flour, milk, eggs, salt, and black pepper until smooth. Chop enough of the spinach to get 1/2 cup. Stir into batter. Pour batter into hot skillet. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes more or until puffed and golden. Remove and let stand 5 minutes. Top with roasted tomatoes (toss with olive oil and garlic; roast 5 minutes while Dutch baby cooks), wilted spinach, and crumbled bacon.
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Nutrition Facts (Spinach Dutch Baby)

  • Per serving:
  • 325 kcal ,
  • 21 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 162 mg chol. ,
  • 572 mg sodium ,
  • 19 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 14 g pro.
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Reviews (2)

4 Ratings
82 Days Ago
1.0
the olive oil burned! I should try butter next time.
95 Days Ago
5.0
simple, fast , delicious.
My husband loved it!

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