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Buttery Dutch Baby Berbere Vegetables

My family loves a showstopping Dutch baby. Normally I make a sweet version, but there is always room for a savory version in our brunch rotation. I hope that you enjoy this savory version as much as my family.

Featured Ingredients

This great tasting, natural butter flavor can be used in any baking application. This butter flavoring is clear, heat stable, and has a... Size Options
$12.99 Bottle, 4.5 fluid oz
This aromatic and spicy berbere seasoning brings the exotic taste of Eritrea and Ethiopia to your kitchen. Crucial for the renowned wat... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)

Buttery Dutch Baby Berbere Vegetables Recipe

Preparation Instructions

Dutch Baby:
3 eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon The Spice House Natural Butter Flavor
3 Tablespoons butter

Vegetable Filling:
1 Tablespoon olive oil
1 onion, diced
2-3 teaspoons The Spice House Berbere - Spicy Ethiopian Blend
1 Yukon Gold potato, diced
2 carrots, peeled and diced
1/2 cup vegetable broth
1/2 cup frozen peas
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce

1/4 cup pure maple syrup
1 Tablespoon butter
1/4 - 1/2 teaspoon The Spice House Berbere - Spicy Ethiopian Blend

Dutch Baby:
Place a 10-inch cast iron pan on the center rack in your oven, preheat oven to 400°F.

Add the eggs to a blender and blend for one minute until frothy. Add the flour, salt, milk and butter extract to the blender. Blend on medium speed for 2 minutes; scrape the sides of the blender as needed.

Once the oven has preheated carefully remove the pan from the oven and add the 3 Tablespoons butter and return to the oven until the butter has melted. Remove from the oven and pour the batter from the blender into the hot cast iron pan. Bake 20-25 minutes. It will be golden brown and will rise quite a bit.

Vegetable Filling:

Prepare filling while the Dutch baby bakes. In a large sauté pan heat olive oil over medium heat. Add onion and cook until it has softened, add 2 teaspoons berbere and cook about 30 seconds until it is fragrant. Add the potato, carrot and vegetable broth; simmer until the vegetables are tender. Adding more broth or water if needed. Add the frozen peas, salt and Worcestershire sauce. Taste and add more berbere or salt as needed. Cook until the peas are heated through.

In a small saucepan add maple syrup, butter and berbere. Heat over low heat until warm.

Fill the center of the Dutch baby with the vegetable mixture and drizzle the maple syrup topping over the Dutch baby.

Recipe by: Lindsay from 37 Cooks


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