Stupid-Easy Recipe for Savory Kale Dutch Baby (#1 Top-Rated)


This savory recipe takes your dutch baby game to a whole new level. The addition of walnuts and kale right into the batter provide a nutty taste and beautiful green hue – not to mention a nutritional boost. It bakes up very soufflé-like, and makes the perfect foundation for soft fried eggs. Serve for breakfast, lunch or dinner.

Satisfy your sweet tooth with this easy-to-make recipe for Savory Kale Dutch Baby.

1. Info for Savory Kale Dutch Baby

  • Cook Time: 30 min
  • Total Time: 30 min
  • Servings: 8
  • Calories: 207.64 kcal

2. Ingredients for Savory Kale Dutch Baby

  • ¼ cup (31g) shelled, raw walnuts
  • 5 large eggs (300g)
  • 1¼ cup (296ml) full-fat milk
  • ½ teaspoon (3g) salt
  • ½ teaspoon (2g) pepper
  • 2 kale leaves (60g), spines removed and rough chopped
  • 1 cup (120g) all-purpose flour
  • 4 tablespoons (56g) butter
  • ¼ cup (35g) diced shallot
  • 2 garlic cloves (8g), minced
  • 1 teaspoon fresh thyme (stems removed)

3. Directions:

  1. Preheat oven to 425ºF/220ºC/gas 7.
  2. Add walnuts to the blender and blend on speed 2 for 5 seconds. Add eggs, milk, salt and pepper to the blender, then blend on speed 2 for 5 seconds. Add the kale leaves to the blender and use a rubber spatula to submerge them in the mixture. Blend on speed 3 for 5 seconds. Add the flour to the blender, then pulse 6 times (or until flour is fully incorporated). Do not overblend.
  3. Heat a cast iron pan on medium high heat and add butter. When butter begins to bubble, add the shallot and garlic and saute for 1-2 minutes, stirring occasionally to prevent burning. Turn off heat and pour the batter from the blender into the pan.
  4. Bake in preheated oven for 17 minutes, or until dutch baby is puffed and cooked in the center. Allow dutch baby to settle for 2-3 minutes, then serve immediately with soft fried eggs on top.
  5. CHEF’S NOTES: Depending on the kale you use, the green hue will change. The darker the kale leaves, the darker the batter. This recipe is best eaten right out of the oven.


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