These are fun and delicious! How is it I never heard of a Dutch Baby until I was almost 50? Most of them are sweet but this one makes a great simple supper.
1 c milk
4 large eggs
1/4 t salt
1 c flour
2 T olive oil
1 leek thinly sliced
3 cloves garlic minced or pressed
1 t dried dill or 1 T fresh, chopped
1 c grated cheese of your choice
non vegetarian option — add some ham or crumbled bacon or sausage
Whisk milk, eggs and salt in a medium bowl, then add flour, a little at a time, and keep whisking until the batter is smooth. Set aside.
Cut the end and top off the leek, and wash thoroughly. Cut in half lengthwise and then slice thinly.
Preheat oven to 425°.
Heat olive oil over medium heat in a 10 or 12 inch cast iron skillet. Add leeks and garlic and cook until soft. Add dill and cook a minute more.
Pour batter into skillet, transfer to oven and back until puffed and golden – around 15 minutes. Without removing the pan from the oven, carefully sprinkle cheese on top and cook a couple minutes more, until the cheese is melted and the Dutch baby is very puffy and golden brown. Serve immediately straight from the skillet.