Dutch Baby with Nettle Cheese & Steamed Leeks

Name: Dutch Baby with Nettle Cheese & Steamed Leeks
Yield: Makes 1 large or 4 small pancakes; serves 4
Cuisine: Anerican
Ingredients: ⅓ cup (75 ml) dry white wine; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 1 tablespoon butter; 1 tablespoon olive oil; 6 medium leeks (about 5½ pounds/2.5 kg); ½ cup plus 2 tablelspoons (75 g) all-purpose flour; Grated zest of ½ lemon; 3 eggs, at room temperature; ½ cup plus 2 tablespoons (150 ml) whole milk, preferably also at room temperature; Leaves of 4 sprigs fresh thyme, plus a little extra for garnish; 1⅓ cups (150 g) grated Dutch nettle cheese; 1 cup (250 ml) vegetable or chicken stock; 1 cup (250 ml) vegetable or chicken stock; About 3½ tablespoons (50 g) butter, cubed; A pinch of Freshly grated nutmeg; A pinch of sea salt

Preparation info

Makes 1 large or 4 small pancakes; serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Although the Dutch baby is a popular brunch dish in the United States, in the Netherlands it is relatively unknown, even though the recipe was seemingly named after us. But appearances are deceiving: This is actually a German dish, a twist on the Pfannkuchen. The Pennsylvania Dutch, a German-speaking immigrant community in the United States, made them, so technically they should be called “Deutsch” babies.

Ingredients

Americas
United States
Main course
Vegetarian

Ingredients

Method