Imported from Instagram

Savoury Dutch Baby with Christmas Leftovers

Name: Savoury Dutch Baby with Christmas Leftovers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 eggs; 180 g milk; 90 g plain flour; 0.25 tsp salt; 40 g butter; 20 g Parmesan cheese; 5 g fresh thyme (Leaves picked from the stalks); 1 sage leaf (Small); 1 garlic clove; Christmas leftovers (Use leftovers of choice, at room temperature. The transcript mentions bread sauce, parsnips, stuffing, meat, pigs in blankets, sprouts, cranberry sauce, soft cheese, and Brie.); leftover gravy (Heated; quantity not specified); salt (A pinch or a couple of pinches for the cheese-and-herb mixture; additional flaky salt to finish is optional and may be unnecessary if the leftovers are already heavily salted.); black pepper (Freshly ground, to finish; amount not specified)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A tall, savory oven-baked Dutch baby topped with Parmesan, thyme, sage, and garlic, then filled with room-temperature Christmas leftovers and finished with hot gravy. It makes a dramatic, flexible centerpiece for using up holiday dishes.

4 servings40 minBritish

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Ingredients

4 eggs
180 g milk
90 g plain flour
0.25 tsp salt
40 g butter
20 g Parmesan cheese
5 g fresh thyme (Leaves picked from the stalks)
1 sage leaf (Small)
1 garlic clove
Christmas leftovers (Use leftovers of choice, at room temperature. The transcript mentions bread sauce, parsnips, stuffing, meat, pigs in blankets, sprouts, cranberry sauce, soft cheese, and Brie.)
leftover gravy (Heated; quantity not specified)
salt (A pinch or a couple of pinches for the cheese-and-herb mixture; additional flaky salt to finish is optional and may be unnecessary if the leftovers are already heavily salted.)
black pepper (Freshly ground, to finish; amount not specified)

Steps

1
Preheat the oven to 230°C (445°F). Place an oven-safe pan on the middle shelf, leaving enough clearance above it for the Dutch baby to rise.
2
Add the eggs, flour, milk, and ¼ teaspoon salt to a stick-blender jug or stand blender. Blend until the batter is smooth and aerated.
3
Leave the batter to stand while the oven comes up to temperature. The source notes that batter closer to room temperature gives a better rise.
4
Pick the thyme leaves from their stalks. Finely chop the thyme and small sage leaf, mince the garlic, and place them in a bowl.
5
Grate the Parmesan into the bowl with the herbs and garlic. Add a pinch or a couple of pinches of salt and mix together.
6
When ready to bake, carefully remove the hot pan from the oven. Add the butter and let it sizzle and melt completely.
7
Pour the room-temperature batter into the pan over the melted butter.
8
Scatter the cheese-and-herb mixture over the batter. Return the pan to the oven and bake for 15–20 minutes without opening the oven door.
9
Remove the pan from the oven and fill the Dutch baby with room-temperature Christmas leftovers so they can heat through. The transcript gives examples including bread sauce, parsnips, stuffing, meat or pigs in blankets, sprouts, cranberry sauce, and soft cheese such as Brie.
10
Return the pan to the oven for a further 10 minutes. If the Dutch baby is getting too much colour, reduce the oven to 200°C (390°F).
11
Remove any cheese rinds, if present. Add flaky salt if needed and freshly ground black pepper, then cut into quarters and drizzle with hot gravy.

Notes

The listed quantities do not specify how much leftover food or gravy to use. The description says the Dutch baby bakes for 15–20 minutes before filling, while the transcript describes 15 minutes; this extraction preserves the written recipe's range. The source gives no separate preparation time or serving count; four servings is estimated from cutting into quarters.