Savory Dutch Baby with Lox and Herbs Recipe

Ingredients:

• 1 cup whole milk
• 4 large eggs
• 1/4 cup extra virgin olive oil
• 1 1/4 cups bread flour (See Cook’s Tips)
• 1 teaspoon kosher salt
• 2 tablespoons neutral oil
• 8 ounces smoked salmon lox
• 4 ounces crème fraîche
• 1/4 ounce dill, fronds picked
• 1/4 ounce mint, leaves picked
• OPTIONAL:
• Ikura (salmon roe)

Directions:

1. Position oven rack on bottom shelf with plenty of space above. Place a well-seasoned, 9-inch, cast iron skillet onto rack. Preheat oven to 425°F. Do not use convection. (See Cook’s Tips.)
2. In a blender, combine milk with 2 tablespoons boiling water. Add eggs, olive oil, flour, and salt. Blend well, scraping down sides once.
3. Turn on vent fan or open window. Carefully remove hot skillet from oven. Pour neutral oil into skillet and swirl to coat bottom and sides.
4. Pour batter into skillet. Bake 35 to 40 minutes until inflated on edges, golden, and crispy.
5. Remove Dutch baby from oven and top with torn pieces of lox, dollops of crème fraîche, dill, mint, and ikura, if desired. Serve warm. Dutch baby will deflate slightly as it cools.
6. Cook’s Tips:
7. This recipe calls for bread flour because it is dependent upon flour that has enough protein to sufficiently strengthen the batter (at least 4 grams per 1/4 cup). Some brands of all-purpose flour, such as Bob’s Red Mill or King Arthur, contain this much protein and may also be used. However, all-purpose flour from brands such as Gold Medal or Pillsbury contain 3 grams of protein or less per 1/4 cup and will not rise. For these brands, you must use their bread flour.
8. Placing the pan on the bottom shelf of the oven, near the heating element and with no fan, will encourage more heat directly on the pan and, therefore, create more lift in your Dutch baby.