Dutch baby with fresh figs, Bettine goat's cheese and lamb's lettuce

number of people

1 persons Serves 1

preparation time

25 minuten PT25M


  • 3 organic eggs size M
  • 180 ml milk 
  • 85 g flour, e.g. wheat flour or spelt flour 
  • 50 g unsalted butter
  • salt

    For the topping
  • 1 red onion
  • 4 figs
  • 1 tablespoon butter
  • 1 teaspoon maple syrup
  • sea salt
  • 40 g corn salad
  • 100 g fresh goat's cheese (equivalent to 6 rolls)
  • 100 ml rice milk
  • optional honey

kitchen equipment


What could be better than sitting on the couch with a book and smelling a freshly baked delicacy slowly spreading its scent throughout your house? We really enjoy such moments. One of our favourite cosy recipes from the oven is currently the Dutch Baby.
The popular oven pancake has become a real breakfast classic. Dutch Baby originated in America. It is actually a cross between a pancake and a soufflé. During the baking process, the pancake rises very high, and then falls back down again. This creates the characteristic edge of the Dutch baby.

It is deliciously easy to prepare in just a few steps and makes the hearts of adults and children beat faster. The Dutch Baby not only impresses with its taste, but also with its incredibly airy dough.
The basic recipe for the pancake batter is very simple and can be prepared quickly with just a few ingredients that you are sure to have on hand at home. These are eggs, milk, flour, salt and butter, and voila, you can start preparing your oven pancake right away. 


Preheat the oven and the pan to 220˚C.
Mix all the ingredients, except the butter, in a blender until smooth.
Leave the batter in the blender for 15 minutes, so that the flour can absorb the liquid. 
Once the oven is at temperature, add the butter. When it has melted, pour the batter into the pan and immediately put the pan back into the oven. Bake the Dutch Baby for 15 - 20 minutes or until golden brown and fluffy. 
Peel the onion and cut into fine rings. Melt the butter in a small pan. Add the onion rings, mix with salt and maple syrup and cook over a medium heat for 5 - 7 minutes, turning occasionally. Set aside. Wash the corn salad and figs and cut the figs into thin slices.
Put 80g of the fresh goat's cheese into a small pan with the milk and heat it while stirring until the cheese has melted. Then set it aside. Crumble the remaining cheese with a fork on a saucer. 
Arrange the Dutch Baby on a plate and divide two-thirds of the sauce over it. Then divide the corn salad, onions and figs over the Dutch Baby. Crumble the goat cheese over the figs and the rest of the goat cheese sauce. Serve immediately.

Note: The flour should be very fine, so that there are no lumps. If necessary, sift the flour through a sieve into the egg-milk mixture and mix immediately.

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