While many of you may know the Dutch Baby as a sweet eggy treat, this savory herb-flecked version is easy to make and perfect for brunch or dinner. Quick to prep, once out of the oven it’s topped with shaved fennel, celery, and bacon and dressed with zesty lemon and olive oil—then finished with a final drizzle of honey and a squeeze of lemon.

　　

Ingredients

Dutch Baby

4 tablespoons unsalted butter, divided

　　1/2 cup cup parsley leaves and tender stems, loosely packed

　　4 eggs

　　3/4 cup whole milk

　　3/4 cup all-purpose flour

　　Kosher salt and pepper

　　1 bulb fennel, sliced, reserve fronds for garnish

　　2 stalks celery, thinly sliced

　　1 tablespoon olive oil

　　2 tablespoons lemon juice, plus wedges for serving

　　4 slices cooked bacon, crumbled into large pieces

　　Honey, for serving

　　

Dutch Baby

Step 1

Preheat oven to 425° with a medium cast-iron pan on the middle rack.

　　

Step 2

Pulse the parsley leaves with the Braun MultiQuick 7 Hand Blender with the MQ20BK chopper attachment. Set chopped parsley aside.

　　

Step 3

Melt 3 tablespoons butter and let cool. Combine eggs, milk, flour, 1 teaspoon salt, ½ teaspoon pepper, and the melted butter in a large bowl. Using an immersion hand blender such as the Braun MultiQuick 7 Hand Blender, mix ingredients until frothy and smooth.

　　

Step 4

Carefully remove the hot cast-iron pan from the oven and melt the remaining tablespoon butter in the pan. Pour the batter into the pan and scatter the chopped parsley over the top. Bake in the oven until the pancake is puffed and golden brown, about 20 to 22 minutes.

　　

Step 5

Meanwhile, toss fennel, celery, olive oil, lemon juice, and bacon in a medium bowl, season with salt and pepper. Add this mixture on top of the pancake, drizzle with honey, and serve with lemon wedges. Enjoy immediately.