This is a delicious variation on the traditional Dutch baby, a sweet, eggy cake always sprinkled with confectioners’ sugar. The batter is poured into hot skillets, making a crispy crust layer. Plus: The Ultimate Thanksgiving GuideMore Recipes that include Spinach
Ingredients
- 1 pound baby spinach
- Four large eggs
- 1 cup milk
- 1 cup all-purpose flour
- Kosher salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- Four tablespoons of unsalted butter
- Four large scallions, thickly sliced
- Two tablespoons of freshly grated Parmesan cheese
Directions
- Take the top rack out of the oven and heat to 450°F. In a large pan of salted and boiling water, simmer the Spinach until it is wilted for about one minute. Let it drain and cool. Rinse the Spinach and chop it coarsely.
- Blender the eggs with milk, flour, 1 1/2 teaspoons salt, 1/8 teaspoon of pepper, and the nutmeg until the mixture is smooth.
- In a 12-inch cast iron skillet, melt the butter. Add the scallions, and cook on moderate heat until they are tender, for about 3 minutes. Then add the Spinach, and simmer until it is cooked, around 1 minute. Season by adding salt and pepper. Turn the heat up by a few degrees and allow to cook a minute without stirring. Pour the batter into the skillet, sprinkle with Parmesan, and then transfer the skillet into the oven. Bake for about 25 minutes or until golden. Slice into slices and serve warm or hot.
Make Ahead
This Dutch baby may be cooked up to 4 hours before being baked; heat in a pan in a 425deg oven within 5 minutes.
