Who says Brunch can't be savory? This Gluten Free recipe will have you rethinking Brunch and the Dutch baby as you know it! Try this savory take on a brunch favorite with chives, rosemary, and goat cheese. Yes, please!
Ingredients:
3 Eggs
1/2 cup Gluten Free 1-to-1 Baking Flour
1/2 cup Whole Milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons finely chopped fresh rosemary
2 tablespoons minced fresh chives
1/2 cup crumbled goat cheese
2 Tbsp Unsalted Butter
Directions:
Preheat your oven to 375 with a large cast iron skillet in the oven. Whisk the eggs in a bowl. eggs, flour, milk, cheese, and seasonings until combined, and light and fluffy. Cool in the refrigerator for 10 minutes.
Once your oven is preheated, pull your skillet out (remembering the pan is hot) and swirl butter in the skillet until melted and coating the pan. Add your Dutch baby batter and cook for 14 minutes or until it starts to brown. Serve hot.
Preheat your oven to 375 with a large cast iron skillet in the oven. Whisk the eggs in a bowl. eggs, flour, milk, and seasonings until combined, and light and fluffy. Cool in the refrigerator for 10 minutes.
Once your oven is preheated, pull your skillet out (remembering the pan is hot) and swirl butter in the skillet until melted and coating the pan. Add your Dutch baby batter and sprinkle cheese on top. Cook for 20 minutes or until it starts to brown. Serve hot.
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