Maple Morel Dutch Baby
This savory-sweet breakast shows off two Spring treats: morels and wild garlic. Both rustic and refined, make this for lazy brunches and special occasions alike.
What do Morels taste like?
Morels are a mild mushroom with a gently nutty and woodsy flavor. Their nooks and crannies make them perfect for coating in a creamy sauce or in this case – a beautiful glaze. After crisping the morels in a cast iron, you’ll add butter, maple syrup, salt, and black pepper to take create a breakfast mushroom reminiscent of your favorite savory-sweet sausages.
What’s a Dutch Baby?
A dutch baby is essentially a giant popover – that is, a baked pancake that derives its lift and texture from eggs rather than a chemical leavening (baking soda or baking powder). It likely has German origins rather than Dutch, and often leans sweet with the batter and toppings. In this case, we’re turning it savory by including a cooked mushroom in the batter and topping it with a wild garlic cream cheese.
How do you Serve a Dutch Baby?
The pancake puffs in the oven and deflates when removed, so it’s best served warm immediately after cooking. It’s common to slice it into wedges and serve with a fork, but we like tearing it into rustic pieces to eat with our hands.
Where to buy Morels and Ramps
Right here! Foraged lets you shop directly from foragers, farmers, and craft food makers.
Maple Morel Dutch Baby
- 1 8-9" cast iron pan
- 1 Blender
Garlic Cream Cheese
- 1/2 cup cream cheese
- 1/4 cup finely chopped allium leaves [such as field garlic, meadow garlic, ramps leaves]
- 1 tbsp yogurt or sour cream (optional)
- salt to taste
- 3 cups morels, sliced in half lengthwise
- 1 tbsp unsalted butter
- 1/2 tbsp maple syrup
- salt and black pepper to taste
- 3 eggs
- 2/3 cup flour
- 2/3 cup wild milk [such as black walnut]
- 1/2 tsp salt
- 1 tbsp melted unsalted butter
- 1 cooked morel
- 2 tbsp unsalted butter
- 1. Thoroughly mix cream cheese, allium leaves, salt, and yogurt or sour cream if using. Chill until you're ready to serve.
- 2. In a cast iron set over medium, add the morel halves to the dry pan and cook undisturbed until they begin to brown on their undersides, 5-7 minutes. Stir and flip the morels, continuing to brown them all over. Reduce the heat to low, and add the butter and maple syrup to the pan. Toss the mushrooms to coat and create a sticky glaze, then add salt and pepper to taste. Transfer the mushrooms to a bowl.
- 3. Place the cast iron pan in the oven and preheat to 425 degrees while you make the batter. Add the eggs, flour, milk, salt, melted butter, and one cooked morel to a blender. Blend until the batter is entirely homogenous and slightly frothy, 1-2 min.
- 4. When the oven has reached temperature, remove the cast iron, and working quickly, add the remaining 2 tbsp butter to the pan, swirling to coat as it melts. Pour the batter into the pan, then immediately place in the oven. Bake at 425 degrees for 16-20 minutes, until puffed and gently browned all over.
- 5. Top the dutch baby with the garlic cream cheese and maple morels, and finish with generous twists of black pepper.