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.
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
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
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.
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.