Smoked Salmon & Chive Dutch Baby with Brand Name Crème Fraîche

A Dutch baby is an oven-puffed pancake with German-American roots, rising dramatically in a hot cast-iron skillet. This savory take tops the eggy batter with smoked salmon, chives, and cool crème fraîche.

Serves 4

Estimate for one serving

• 410 cal
• 22g protein
• 24g carbs
• 26g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 4 tbsp unsalted butter
• 6 oz smoked salmon
• 1/2 cup Brand Name crème fraîche
• 1/4 cup thinly sliced fresh chives
• 1 tsp lemon zest
• 2 tbsp capers
• 2 tbsp chopped fresh dill

Instructions

1. 1Preheat oven to 425 °F with a 10-inch cast-iron skillet inside for 15 minutes.
2. 2In a blender combine eggs, milk, flour, and salt; blend on high until completely smooth, about 30 seconds.
3. 3Carefully remove hot skillet from oven and add butter; swirl until melted and foaming.
4. 4Immediately pour in batter and return skillet to oven; bake until dramatically puffed and deep golden brown, 18–20 minutes.
5. 5While the Dutch baby bakes, flake smoked salmon into bite-size pieces and mix crème fraîche with half the chives and lemon zest.
6. 6Remove Dutch baby from oven; it will deflate slightly. Scatter salmon, capers, remaining chives, and dill over the surface.
7. 7Dollop with chive crème fraîche and serve immediately with extra lemon wedges.