Fig Herb and Cheese Dutch Baby

I love dutch babies! They remind me of children. You never know how they’re gonna turn out.
You just put all this time and effort into them and then when they’re done you kind of marvel at what they’ve become.

Anyway, a dutch baby reminds me of a cross between a custard, a pancake and a crepe. Sometimes they are crepier and sometimes they are more custardy or should that be custardier.
I love them all the same and enjoy the surprise.

The one I made today featured a really great Organic Gouda cheese by a company called Rumianos. I was lucky enough to win a grilled cheese contest so I even had a coupon left for free cheese. I do love free! So this dutch baby has figs and Rumiano’s Organic Gouda and can be served as a brunch, lunch or as an appetizer. It’s a great recipe around the Holidays because it is easy, requires very few ingredients, (which can be varied) and it is extremely versatile. So, have fun and enjoy your own dutch baby with this easy recipe.       

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Fig-Herb and Gouda Dutch Baby

2 tablespoons butter

¼ cup diced Mission figs, about 3-4 figs

3 large eggs, room temperature

½ cup milk, warm

½ cup flour

1 teaspoon finely minced thyme

½ teaspoon oregano

½ teaspoon salt  

⅓ cup Rumiano Organic Gouda Cheese, finely grated

¼ cup balsamic vinegar

2 tablespoon fig jam

½ cup water

Preheat oven to 425 degrees. Melt butter in oven in a 10 inch cast iron skillet

1.Combine eggs, milk, flour, salt and spices in a food processor and process until frothy and well combined.

2. Remove skillet from the oven and swirl butter so it coats sides of pan. Scatter chopped figs on the bottom of pan and top with egg mixture. Sprinkle with cheese.

3. Bake for 15-18 minutes or until puffed and lightly browned. Remove from the oven and allow dutch baby to rest for about 2-3 minutes. (Dutch baby will puff up when it cooks and deflate as it cools) Drizzle with fig syrup and serve warm.      

Fig Syrup: combine vinegar, fig jam and water and simmer until reduced by ½.

A dutch baby is a simple and easy to make brunch, lunch or snack. It reminds me of a cross between a crepe, custard and a pancake. I really love that every dutch baby turns out looking different and taking on a character of its own. Kind of like a new and unique Christmas present everytime you make one. This recipe showcases Rumiano cheese and herbs and can also be served as an appetizer. You can vary the cheeses and herbs to suit your taste. I also like a version I’ve made using Pepper Jack and jalapenos. Enjoy!