This savory recipe takes your dutch baby game to a whole new level. The addition of walnuts and kale right into the batter provide a nutty taste and beautiful green hue - not to mention a nutritional boost. It bakes up very soufflé-like, and makes the perfect foundation for soft fried eggs. Serve for breakfast, lunch or dinner. Uses KitchenAid® K400 Blender.
- Preheat oven to 425ºF/220ºC/gas 7.
- Add walnuts to the blender and blend on speed 2 for 5 seconds. Add eggs, milk, salt and pepper to the blender, then blend on speed 2 for 5 seconds. Add the kale leaves to the blender and use a rubber spatula to submerge them in the mixture. Blend on speed 3 for 5 seconds. Add the flour to the blender, then pulse 6 times (or until flour is fully incorporated). Do not overblend.
- Heat a cast iron pan on medium high heat and add butter. When butter begins to bubble, add the shallot and garlic and saute for 1-2 minutes, stirring occasionally to prevent burning. Turn off heat and pour the batter from the blender into the pan.
- Bake in preheated oven for 17 minutes, or until dutch baby is puffed and cooked in the center. Allow dutch baby to settle for 2-3 minutes, then serve immediately with soft fried eggs on top.
- CHEF’S NOTES: Depending on the kale you use, the green hue will change. The darker the kale leaves, the darker the batter. This recipe is best eaten right out of the oven.
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|Calories210Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.