Heat the oven to 425°F (218°C) and place a 10-inch cast iron pan in the oven.
Keep in the oven until ready to pour in the dutch baby batter.
In a large bowl, combine the flour and salt. Make a well in the centre, pour in the milk and give it a stir to combine. Add in the eggs and whisk to a smooth batter.
Remove the hot pan from the oven using oven mitts. Add the butter and swirl around the pan to coat the bottom and sides. Pour in the batter and return to the oven immediately. Bake for 15 to 20 minutes until the pancake has puffed up and the sides are golden brown.
While the dutch baby is cooking, prepare the mushrooms and shallots in separate pans.
Heat 1 tablespoon (14g) butter in a saucepan on medium heat and gently sauté the mushrooms until softened, 8-10 minutes. In another saucepan, heat 1 tablespoon (14g) butter in a saucepan on medium heat. Add the shallots and cook until they begin to brown, about 2-3 minutes. Turn down the heat to low and continue to cook for another 10-12 minutes stirring occasionally until they are soft and caramelized.
Remove the dutch baby when ready. Add ⅓ of the blue cheese to the bottom of the baked dutch baby then garnish the top with the mushrooms, caramelized shallots and the rest of the crumbled blue cheese. Finish by sprinkling with fresh parsley.
Serve immediately.
Chef Note: * We used a combination of white button, cremini and oyster mushrooms
** Gorgonzola is our favourite but choose your favorite blue cheese
Heat the oven to 425°F (218°C) and place a 10-inch cast iron pan in the oven.
Keep in the oven until ready to pour in the dutch baby batter.
In a large bowl, combine the flour and salt. Make a well in the centre, pour in the milk and give it a stir to combine. Add in the eggs and whisk to a smooth batter.
Remove the hot pan from the oven using oven mitts. Add the butter and swirl around the pan to coat the bottom and sides. Pour in the batter and return to the oven immediately. Bake for 15 to 20 minutes until the pancake has puffed up and the sides are golden brown.
While the dutch baby is cooking, prepare the mushrooms and shallots in separate pans.
Heat 1 tablespoon (14g) butter in a saucepan on medium heat and gently sauté the mushrooms until softened, 8-10 minutes. In another saucepan, heat 1 tablespoon (14g) butter in a saucepan on medium heat. Add the shallots and cook until they begin to brown, about 2-3 minutes. Turn down the heat to low and continue to cook for another 10-12 minutes stirring occasionally until they are soft and caramelized.
Remove the dutch baby when ready. Add ⅓ of the blue cheese to the bottom of the baked dutch baby then garnish the top with the mushrooms, caramelized shallots and the rest of the crumbled blue cheese. Finish by sprinkling with fresh parsley.
Serve immediately.
Chef Note: * We used a combination of white button, cremini and oyster mushrooms
** Gorgonzola is our favourite but choose your favorite blue cheese
