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Skillet Dutch Baby Provençal

Skillet Dutch Baby Provençal

Holiday 2015

By: Amy Rosen

Big on chic French flavours, this meal in a skillet is a winning marriage of easy and impressive. A blended batter that’s packed with herbs and goat cheese gets puffed to perfection in the oven, and then topped with a punchy salad. A giant pancake for dinner? Yes please!

Serves 4

½ small red onion, thinly sliced
½ cup (125 mL) red wine vinegar
2 tbsp (30 mL) unsalted butter
3 large eggs
¾ cup (175 mL) milk
½ cup (125 mL) all-purpose flour
¼ tsp (1 mL) salt
1 tsp (5 mL) herbs de Provence
2 tbsp (30 mL) fresh parsley, roughly chopped, divided
Scant 2 oz (60 g) goat cheese
1 dry pint (550 g) roma grape or cherry tomatoes, sliced in half
¼ cup (60 mL) black olives, pitted and roughly chopped
1 tbsp (15 mL) extra virgin olive oil
Pinch of sugar
Salt and black pepper to taste

1. Preheat oven to 425°F (220°C).

2. Set sliced onions in a medium bowl and pour vinegar overtop to marinate while oven is preheating.

3. Melt butter in an 8-inch (20-cm) cast-iron skillet over medium heat. Turn off heat once melted and frothy.

4. In a blender, combine eggs, milk, flour and salt until well blended and foamy. Pour batter into hot skillet. Sprinkle evenly with herbs de Provence, 1 tbsp (15 mL) parsley and knobs of goat cheese. Bake until pancake is puffed and browned around the edges, about 20 minutes.

5. While pancake is baking, make tomato salad topper by pouring off ¼ cup (60 mL) of vinegar from marinating onions, and adding remaining 1 tbsp (15 mL) parsley to the bowl, along with tomatoes, olives, olive oil, sugar, salt and pepper.

6. Mound some of the tomato salad on hot Dutch Baby pancake, serving the remainder on the side. Cut pancake into 4 wedges and serve at once.

Serves 4

What to Serve

  1. The Beachhouse Sauvignon Blanc
    750 ml bottle


    Save $1.00

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