A Dutch Baby is a unique skillet pancake that can be either sweet or savory. On April 15, 2014 we posted a recipe for a sweet Dutch Baby. Today we are posting a recipe for a savory Dutch Baby that is fast becoming a requested dish at The Carriage House Inn Bed and Breakfast.
- 4 thick-cut bacon slices, chopped
- 3 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup flour
- 1 tablespoon unsalted butter, melted and slightly cooled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
- 1 tablespoon finely chopped fresh chives
- Preheat oven to 425°F. Cook bacon in a 10-inch cast-iron skillet over medium heat, turning occasionally, until bacon is crisp and fat has rendered, about 10 minutes. Remove from heat. Transfer bacon to a plate lined with paper towels. Reserve 1 1/2 tablespoons drippings in skillet.
- While bacon cooks, process eggs, milk, flour, melted butter, salt and pepper in a blender on medium speed until completely smooth, about 30 seconds, stopping to scrape down sides as needed.
- Return skillet to medium heat, let heat 1 minute. Remove skillet from heat and pour batter into skillet. Immediately transfer skillet to preheated oven. Bake until Dutch Baby is puffed and golden brown, about 18 minutes. Do not open oven while cooking!
- Remove Dutch Baby from oven. Immediately sprinkle with cheese. Return to oven, bake at 425°F until cheese melts, 1-2 minutes. Sprinkle with bacon and chives. Serve immediately. Serves 4.
A Dutch Baby puffs up dramatically as it bakes. Using room temperature ingredients and keeping the oven door shut will help it rise up in the skillet.
You can prepare your eggs to room temperature by cracking the eggs into a stainless steel bowl. Place the bowl into a pan with about 1-inch deep warm water. Allow the eggs to sit about 2 minutes until they have warmed. Proceed as recipe directs.
We have made this in a 10-inch cast iron skillet or using 4 5-inch cast iron skillets. Just divide the bacon fat between all 4 skillets.
We were looking for an appetizer recipe to take with us to a holiday party. We found this easy to prepare, easy to transport and easy to eat recipe that seems to be easy all of the way around. And once we made it we decided it would also be a great savory entrée when serving our breakfast at The Carriage House Inn Bed and Breakfast buffet style.
- 1 17.5-oz. package frozen puff pastry sheets, thawed
- 5 teaspoons Dijon mustard
- 5 oz. prosciutto, thinly sliced
- 5 oz. finely shredded Parmesan cheese
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Roll out 1 pastry sheet into a 10×12-inch rectangle on a lightly floured surface. Spread with half of the mustard, and top with half of the prosciutto and half of the Parmesan cheese. Roll up, starting with a long side, then cut with a serrated knife into 1-inch-thick pieces. Arrange pieces on 1 prepared baking sheet. Repeat with remaining pastry sheet, mustard, prosciutto and Parmesan cheese.
- Arrange baking sheets in upper and middle thirds of oven; bake , switching positions halfway through, until golden brown, about 20 minutes.
After preparing the pastry roll, refrigerate the uncut roll for about 15 minutes. This gave the dough time to rest and made cutting easier.
I tried a variation on this recipe using tomato sauce, spinach and Parmesan cheese. This ingredient combination made a delicious, traditional Italian tasting pinwheel.
P.S. the appetizer was a huge success at the holiday party!
This recipe is a great sweet to follow our savory breakfast entrées or as a delicious and different coffeecake dish. Apples are still abundant in Central Virginia, even though our fall was very dry. We like to serve local fruits and vegetables whenever possible to our guests so this dish fits that criteria very nicely. And since Thanksgiving is just around the corner, why not impress your family and friends with this dish that works for breakfast or dessert?
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup apple butter (without pectin)
- 3 cups finely chopped apple (3 medium)
- 1/4 cup milk
- 1 14-oz. can dulce de leche
- 1 cup heavy cream
- 1 teaspoon vanilla
- Preheat oven to 350°F. Grease and flour two 8×4 or 9×5 loaf pans.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a large bowl beat butter with a mixer 30 seconds. Gradually add sugar, 1/4 cup at a time, beating until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in 1 teaspoon vanilla. Add flour mixture and apple butter alternately, beating on low after each addition until well combined. Fold in apples. Divide batter evenly between pans, smooth tops.
- Bake about 40 minutes or until tops are golden and a toothpick comes out clean. Cool cakes in pans on a wire rack 10 minutes. Remove cakes from pans. Place top sides up on wire racks. Using the handle of a wooden spoon, poke 1/4- to 1/2-inch holes three-fourths of the way through cakes about 1 1/2 to 2 inches apart.
- Meanwhile, in a bowl gradually whisk milk into dulce de leche until smooth. Reserve 2 tablespoons of the dulce de leche mixture for the whipped cream topper, and set aside an additional 1/2 cup.
- Slowly spread remaining 3/4 cup dulce de leche mixture over cakes, allowing mixture to seep into holes. Let cool completely. Meanwhile, in a chilled large bowl beat heavy cream, the 2 tablespoons reserved dulce de leche mixture and 1 teaspoon vanilla on medium until stiff peaks form. Before serving, top cakes with whipped cream and drizzle with reserved 1/2 cup dulce de leche mixture. Serves 16 generously.
Room temperature eggs are easy! Place your eggs into a stainless steel bowl. Put the bowl into a larger pan filled with warm water, about an inch deep. Stir the eggs periodically over the next two minutes. Test the temperature of the eggs with your finger. When they have reached room temperature they will not feel cool or warm.
Since the eggs have been combined, when adding to sugar mixture add about half of the room temperature eggs at a time.
I used Granny Smith apples, as we like them since they hold their shape and crunch when baking.
It’s that time again….time for fresh, crunchy, delicious apples from Virginia. This month’s recipe features just that, apples. And who would have thought you could make a Blondie “healthy” just by adding apples to the recipe? As most of our readers know we serve a “sweet” dish as the final course of our 4-course savory breakfast. We have served these Apple and Brown Butter Blondies to rave reviews, with guests asking for the recipe.
- 1 1/4 cups butter
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 3 medium apples, peeled, cored and diced
- Heat butter in a large skillet over medium eat until light brown, then pour into a large bowl. Cover and chill 30 minutes, stirring once.
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Whisk together flour, baking powder, cinnamon and salt in a bowl. In another bowl, beat together browned butter, white sugar brown sugar and eggs with an electric mixer until smooth and creamy. Beat in the flour mixture until well combined. Fold in apples, then spread batter evenly in prepared dish.
- Bake until a toothpick inserted into center comes out with moist crumbs clinging, about 45 minutes. Transfer dish to a wire rack to cool.
- It took about 25 minutes for the butter to melt and brown, when cooking on low.
- I added the dry ingredients mixture little by little into the wet ingredients when combining the two.
- Serve the blondies topped with confectioners’ sugar or drizzle with caramel sauce.
The newest sensation on Pinterest, Instagram and Facebook…..Cloud Bread. Light, airy and grain-free this nearly no-carb, gluten-free dish can be enjoyed by everyone. At The Carriage House Inn Bed & Breakfast we are always on the lookout for delicious, easy gluten-free recipes as we seem to be receiving more and more gluten-free guests. We serve this entré as you would serve pancakes, with pure maple syrup and fresh fruit topping.
Ingredients and Directions:
- Separate 3 eggs.
- In a bowl, combine yolks, 2 tablespoons cream cheese and 1 tablespoon honey until smooth.
- In another bowl, beat egg whites and ¼ teaspoon cream of tartar with a hand mixer to stiff peaks.
- Carefully fold yolks into whites, then scoop onto 2 baking sheets coated with non-stick cooking spray, flattening into ten 4-inch rounds.
- Bake at 300°F for 30 minutes, until golden brown.
- Serve immediately.
**Sometimes to change things up a bit we have roasted sesame or poppy seeds and sprinkled them on top of the cloud bread. They add an extra dimension of texture and taste.
A scrumptious, three-bite, custardy mini-pancake filled with fresh, bursting blueberries and zingy bits of crystallized ginger will have you delighted and amazed that there’s a “new” pancake on the block! They are quick and easy to make and even good for you. Made with whole wheat flour, a touch of honey for sweetness, a tiny portion of butter and low-fat milk you will feel indulged and healthy. We purchase our fresh blueberries at the Community Market in downtown Lynchburg, VA. Blueberries are now in season so they are especially fresh and juicy.
- 3 tablespoons butter, melted & slight cooled plus more for the pan
- 3 large eggs
- 1 cup low-fat milk (one percent)
- 1/3 cup mild, light-colored honey
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 3/4 cup whole-wheat flour
- 1 cup fresh blueberries
- 2 teaspoons finely chopped crystallized ginger
- 1 tablespoon confectioners’ sugar
- Preheat oven to 325 degrees. Brush the wells of a standard-size, 12-count muffin an with butter.
- Whisk together the eggs, milk, honey, 3 tablespoons of the melted butter, the lemon zest and salt in a mixing bowl.
- Gradually whisk in the flour to form a batter, which will have small lumps.
- Distribute the batter evenly among the wells of the muffin pan, then add equal amounts of blueberries and crystallized ginger to each one.
- Bake, on the middle rack, until puffed and golden and the centers are set, about 20-25 minutes.
- Transfer to a wire rack to cool for about 20 minutes (the Clafoutis will sink, slightly, as they cool.)
- Run a knife around the edges to release them from the pan.
- Serve while warm with a dusting of confectioners’ sugar on top.
Easier to make than pancakes! Can be refrigerated for up to 2 days and re-warmed in the microwave oven for 20-30 seconds each. We serve these to our guests, at The Carriage House Inn Bed and Breakfast, with blueberry syrup, on the side.
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