Savory Dutch Baby with Rustic Fall Inspired Duxelles

Dec 11, 2020

—

Traditionally Dutch Babies are served with powdered sugar and preserves, but I’m not much of a sweets fan, so I went savory with it. This is a great way to use holiday leftovers! [ingredients]

**Ballard Halloumi Cheese**
**Molly’s Idahoan Blend**

**1. Combine the eggs, 20 grinds of Molly’s Idahoan Blend, flour, and milk in a blender until smooth**

**2. Preheat your oven and 12″ cast iron skillet to 425 F**
**3. Once hot, place 4T butter into skillet**

**4. When butter is melted, add your batter and bake for 20 minutes until the pancake is puffed up and golden**
**5. Lower oven temperature to 300 F and bake five minutes longer**

**6. In the meantime, dice the mushrooms, squash, cheese, shallot, and herbs**

**7. Sauté the mushrooms, squash, shallot, and herbs in 2T of butter**
**8. Season with more Idahoan Blend**

**9. Sear the halloumi cheese until golden**

**10. Dutch Baby is ready to come out of the oven!**

**11. Top with the mushroom/squash mix and cheese**

**12. Garnish with sour cream and enjoy!**

#dutchbaby #popover #savorydutchbaby #yorkshirepudding halloumi mushroom squash

Savory Dutch Baby with Rustic Fall Inspired Duxelles

Sign Up & Save!