Sweet & Savory Dutch Babies

Sweet & Savory Dutch Babies

 Servings: 8 per Dutch baby

Prep Time: 15 min

Cook Time: 35 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the batter:

  • 5 large eggs, room temperature
  • 1/2 cup + 2 tablespoons (85 grams) whole wheat flour
  • 1/2 cup low-fat milk
  • 1/2 teaspoon kosher salt
  • 1 teaspoon honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon fresh grated nutmeg
  • 2 tablespoons 4th & Heart Original Ghee
  • freshly ground black pepper, to taste (optional)

    Ingredients for the sweet filling (15 servings):

    • 14.5 ounces (400 grams ) frozen cherries
    • 1 lemon, juiced and zested, divided
    • 1/4 cup water
    • 1/4 teaspoon kosher salt
    • honey, to taste
    • powdered sugar, for serving

      Ingredients for the savory filling:

      • 2 teaspoons 4th & Heart Original Ghee
      • 1 bunch pencil (thin) asparagus, cut on the bias in 1 inch pieces
      • 1 small bulb fennel, thinly sliced, fronds roughly chopped
      • 1 lemon, zest, divided
      • 2 ounces goat cheese
      • 1 teaspoon chopped fresh mint leaves
      • 1 teaspoon chopped fresh tarragon leaves
      • 1 teaspoon chopped fresh chives
      • kosher salt, to taste
      • freshly ground black pepper, to taste


      1. To make the Dutch babies: Preheat the oven to 450°F with 2 – 9 inch cast iron pans inside (you could also use 9-inch cake pans or rimmed sheet trays).
      2. Whisk the eggs in a large bowl until well combined and a little frothy. Sprinkle in the flour and whisk until there are no lumps remaining. Add the milk and salt and whisk until combined.
      3. Divide the batter in half (we had 488 grams of batter total and divided it into two bowls each with 244 grams of batter). In one bowl whisk in the honey, cinnamon, ground ginger and nutmeg; in the other bowl whisk in freshly ground black pepper.
      4. Carefully remove the pans from the oven and add 1 tablespoon ghee to each pan. Pick the pan up and swirl it around so the entire bottom and sides of the pan have been coated. Pour the sweet batter into one pan and the savory batter into the other and place both on the same rack in the oven. Bake for 13 to 14 minutes, until puffed, golden and set in the middle.
      5. Remove and immediately fill with the sweet one with the cherry compote and dust with powdered sugar (if desired) and the asparagus filling in the savory one. Eat immediately.
      6. To make the cherry compote: Place the cherries, lemon juice and half of the zest, water and salt in a medium saucepot over medium heat. Cook, stirring occasionally, until the liquid has reduced by half. Taste and add honey if desired. Allow to cool before using. This can be stored in the refrigerator in an airtight container for up to 2 weeks.
      7. To make the asparagus filling: Melt the ghee in a large skillet over medium high heat before adding the asparagus and thinly sliced fennel. Sauté for 4 to 5 minutes, until the asparagus is bright green but still has a bite to it.
      8. Lower the heat to medium and add the remaining lemon zest along with salt and pepper, to taste. Remove from the heat.
      9. In a small bowl stir together the goat cheese, fennel fronds and herbs, reserving some to garnish the top with.
      10. To serve, spoon the asparagus and fennel into the middle of the dutch baby; dot the goat cheese all over and sprinkle with the remaining herbs.


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