Go Back
–+ servings
Savory Dutch Baby with Asparagus and Dill – vegetarian recipe
Stav Kogan

Savory Dutch Baby with Asparagus and Dill

A show-stopping, protein-packed Savory Dutch Baby. This giant, fluffy, golden-brown pancake puffs up dramatically in the oven, filled with tender asparagus, fresh dill, and savory Parmesan. Incredibly easy to whip up—the blender does most of the work!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 serving
Calories: 355
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 ml) coconut oil
  • 3 large eggs, at room temperature
  • ¾ cup (180 ml / 6.1 fl oz) unsweetened cashew or almond milk
  • ¼ cup (30 g / 1.06 oz) unflavored egg white protein powder
  • 1 tsp (5 g / 0.18 oz) baking powder
  • 1 tsp (6 g / 0.21 oz) fine sea salt
  • 2 tbsp (8 g / 0.28 oz) chopped fresh dill
  • 8 spears asparagus, trimmed
  • ¼ cup (25 g / 0.88 oz) shredded Parmesan cheese
  • Butter or coconut oil, for serving
  • The secret to a dramatic puff is a screaming hot skillet. Don't skip preheating the pan with the oil in it—the batter should sizzle the moment it hits the pan.
  • For the best rise, use room temperature eggs and milk. This helps the batter emulsify properly and create a lighter, airier texture.
  • Swap the herbs and cheese to your liking. Try chives and goat cheese, or parsley and Gruyère for a different flavor profile.

Method
 

  1. Preheat & Prep Pan: Start by preheating your oven to a hot 425°F (220°C).
  2. Place the 2 tablespoons (30 ml / 1 fl oz) of coconut oil in an 8-inch cast-iron skillet and put the skillet in the oven to get screaming hot while you prepare the batter. 2.
  3. Blend the Batter: In a blender, combine the eggs, milk, egg white protein powder, baking powder, salt, and fresh dill.
  4. Blend on high for about 60 seconds, until the batter is completely smooth and foamy. 3. Assemble the Dutch Baby: Using oven mitts, carefully remove the hot skillet from the oven. The oil should be shimmering. Immediately pour the batter into the center of the skillet.
  5. Arrange the asparagus spears over the top and sprinkle generously with the shredded Parmesan cheese. 4.
  6. Bake to Perfection: Return the skillet to the oven and bake for 18 to 20 minutes. You're looking for a dramatically puffed pancake with golden-brown, crispy edges. Resist the urge to open the oven door while it's baking! 5.
  7. Serve Immediately: Remove the Dutch baby from the oven. It will begin to deflate, which is completely normal!
  8. Spread with a little butter or coconut oil, slice into wedges, and serve right away for the best texture.
  9. Don't open the oven door while baking! Peeking can cause your Dutch baby to deflate prematurely. Trust the process and wait for that golden-brown color.

Nutrition

Calories: 355kcalCarbohydrates: 4gProtein: 26gFat: 25g

Tried this recipe?

Let us know how it was!