Buji Dutch Baby

Prep 15 min
Cook 12 min
Serves 12

Ingredients

Sautéed Mushroom Medley

  • 10–12 oz mixed mushrooms (such as cremini, maitake/hen-of-the-woods, shiitake, and chanterelle), torn or sliced into bite-sized clusters

  • 2 Tbsp Buji Brown Butter

  • 1 small shallot, thinly sliced

  • 2 cloves garlic, minced

  • 1 tsp fresh thyme leaves

  • 1 tsp lemon juice (or a splash of dry white wine)

  • Flaky sea salt & black pepper, to taste

  • Fresh herbs/greens to finish: torn tarragon, parsley, or dressed baby arugula

Batter

  • 6 large eggs, room temperature

  • 1 cup whole milk, room temperature 

  • 1 cup all-purpose flour (120g)

  • 4 tbsp Buji Brown Butter, divided

  • 2 tbsp melted & slightly cooled (for the batter)

  • 2 tbsp solid/softened (for melting directly into the skillet)

  • S & P to taste

  • ¼ cup finely grated Gruyère  (plus extra for garnish)

  • 1 tbsp finely chopped fresh chives or thyme

Instructions

  • 1.Preheat the Oven to 425°F (220°C)
    A hot pan is required to achieve high-rising, custardy edges.


    2. Blend the Batter
    In a blender, combine the 6 eggs, milk, Flour, 2 tbsp melted Buji Brown Butter, salt, and black pepper. Blend on high speed for
    30–45 seconds until completely smooth.  Let the batter rest at room temperature for 10–15 minutes while the oven finishes preheating.

    3. Sauté the Mushroom Medley
    Melt 2 tbsp Buji Brown Butter. Add the mushrooms in a single layer and let them sear without stirring for 2–3 minutes to build color.

    Toss and add the sliced shallot, garlic, and fresh thyme. Sauté for another 3–4 minutes until tender and caramelized. Deglaze with the lemon juice (or splash of wine), scraping up any browned bits. Season with flaky sea salt and cracked pepper; remove from heat.

    3.Bake the Dutch Baby

    Immediately pour the batter into the pan over the mushroom medley, and return the skillet to the oven. Bake undisturbed for 20–22 minutes until the edges are dramatically puffed, crisp, and deep golden brown. Avoid opening the oven door during the first 18 minutes to keep it from deflating prematurely.

    5.Assemble & Serve

    Pull the puffed Dutch baby from the oven. Top with grating of cheese, flaky salt, and fresh herbs or dressed greens. Slice into wedges and serve immediately.

    ENJOY!