Garlic-Rosemary Dutch Baby

I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.

It ends up being like a flat bread or naan kind of bread. It is thin, but soft inside.

You could customize the seasoning and do something else, but the salt/rosemary/garlic combo was delicious.

We ate almost all of it between the 3 of us…I’d say it is a reasonable side for 3 adults, so make more if you have extra hungry family members who love bread.

Directions for Garlic-Rosemary Dutch Baby

Adapted slightly from Food Network Magazine (April 2017)

  • 3 eggs
  • 3/4 cup flour
  • 3/4 cup milk
  • 3/4 teaspoon kosher salt
  • 4 garlic cloves, sliced thinly
  • 1 Tablespoon chopped rosemary, plus extra for sprinkling
  • 6 Tablespoons butter
  • Salt (sea/finishing salt)

Preheat the oven to 425 degrees F. Whisk the eggs with the flour, milk, and salt. Let it sit for 5 minutes.

Meanwhile, saute the garlic and rosemary in the butter in a 9-inch cast iron skillet, or similar pan, for about 1-2 minutes.

Add the egg mixture, then sprinkle with more rosemary on top.

Bake until puffed and golden around the edges, 15-20 minutes. Sprinkle with salt, then serve.

Directions for Garlic-Rosemary Dutch Baby (without pictures)

Adapted slightly from Food Network Magazine (April 2017)

  • 3 eggs
  • 3/4 cup flour
  • 3/4 cup milk
  • 3/4 teaspoon kosher salt
  • 4 garlic cloves, sliced thinly
  • 1 Tablespoon chopped rosemary, plus extra for sprinkling
  • 6 Tablespoons butter
  • Salt (sea/finishing salt)

Preheat the oven to 425 degrees F. Whisk the eggs with the flour, milk, and salt. Let it sit for 5 minutes. Meanwhile, saute the garlic and rosemary in the butter in a 9-inch cast iron skillet, or similar pan, for about 1-2 minutes. Add the egg mixture, then sprinkle with more rosemary on top. Bake until puffed and golden around the edges, 15-20 minutes. Sprinkle with salt, then serve.

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