Savory Dutch Baby

This savory Dutch baby combines tender leeks with our nutrient-packed Power4™ blend for a light, flavorful dish that’s simple to make and impressive to serve. Baked in a hot cast-iron skillet until golden and puffed, it’s a fresh take on comfort food that lets Power4’s vibrant greens shine. Perfect for brunch, lunch, or a cozy dinner.

INGREDIENTS
Dutch Baby
  • 1 leek, green tops discarded and whites sliced into ¼" half-moons
  • 2 cups B&W Power4, divided
  • Olive oil
  • 3 eggs
  • ¾ cup whole milk
  • 3 tablespoons melted butter, divided
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup grated Gruyere cheese
  • 2 tablespoons chopped parsley
  • 8 ounces crème fraiche
  • 6 slices smoked salmon
  • Lemon slices, for serving
  • Thinly sliced chives, for serving
DIRECTIONS
  1. Preheat the oven to 425°F with a 12-inch cast iron skillet on the center rack so the skillet heats up as the oven warms.
  2. In a medium-sized pan, heat olive oil over medium heat. Add the leeks and saute, stirring frequently, until softened. Once the leeks are tender, add in 1 cup of the Power4 mix and cook for about two minutes, until the greens are slightly wilted. Remove from heat and set aside while you prepare the batter.
  3. Add eggs to a blender and blend until frothy, about 1 minute. With the blender running, slowly stream in the milk and two tablespoons of the melted butter. Add flour, cornstarch, salt, and pepper and blend until incorporated. Stir in cooked leeks and wilted Power4 mixture until combined.
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