This recipe is for an easy and delicious Dutch Baby with Figs & Feta Cheese. This recipe is super easy to make, only requires a few key ingredients and almost no effort from your end. Serve this savory dutch baby for breakfast, brunch or lunch. This savory dutch baby is gluten free and can be made dairy free as well.
I really love making oven baked breakfast/brunch/lunch. It feels so cozy, like you’re preparing something extra delicious and the best thing is that they’re really easy to make. I’ve been making sweet dutch babies for very long but now I had to try a savory one. And it’s just divine. Im more of a savory person, so I can’t understand why I haven’t made a savory one earlier. Dutch baby might sound a bit intriguing to some people. But they’re silly easy to make! You just have to make the batter and then pour it into an oven safe baking pan and let the oven take care of the rest. This savory dutch baby is served with fresh spinach, sweet, juicy fresh figs and creamy and salty feta cheese. I also topped my dutch baby with some honey, and that was just icing on the cake! This savory dutch baby is both delicious, comforting and cozy yet still fresh, light and not at all overwhelming. Serve this dutch baby for breakfast, brunch or lunch. It is gluten free and can also be made dairy free.
A few tips:
- Make sure that the oven and skillet is really hot before pouring the batter into the pan.
- Don’t open the oven while it’s baking, that might cause it to fall together and prevent it from rising.
- The dutch baby looses its puff after a few minutes from when you have removed it from the oven.
- Just bake the dutch baby until it has risen and is golden brown. Don’t bake it for too long, then it will turn our dry.
- You can use dairy free milk if preferred.
Ingredients for this Dutch Baby with Figs & Feta Cheese:
- Gluten free all purpose flour
- Sea salt
- Butter or olive oil
- Fresh figs
- Feta cheese
- Fiber syrup, honey or agave
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Dutch Baby with Figs & Feta Cheese (Gluten Free)
For the dutch baby
- 2 Eggs
- 1 dl Milk (dairy free if preferred)
- 1 1/3 dl Gluten free all purpose flour
- 1/3 tsp Sea salt
- 1-2 tbsp Butter or oil
For the topping
- 1-2 Figs cut into wedges
- 1/2 package Feta cheese
- A hand full of Spinach
- Fiber syrup, honey or agave, to drizzle (optional)
- Preheat the oven to 225 degrees Celcius. Place the (oven safe) skillet in the oven while it heats.
- Meanwhile whisk together eggs and milk until small bubbles start to form on the surface.
- Add the salt and flour, little by little and whisk until you have a smooth batter.
- Carefully take out the skillet from when oven when it is really hot. Add the butter or olive oil and distribute it evenly over the skillet.
- Pour the batter into the skillet and place back in the oven. Let it bake for 15-18 minutes, until puffed and golden brown. Don't open the oven while the pancake is baking, this might cause it to fall together. Don't bake for too long, then it will get dry and boring.
- Meanwhile slice the figs and crumble the feta cheese.
- When the dutch baby is ready carefully take it out of the oven using a glove or a kitchen towel. Serve immediately with spinach, figs, feta cheese and fiber syrup/honey/agave (if using).
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