Looking for a dish that is both fresh and indulgent for your next camping trip? This Herb and Dungeness Crab Dutch Baby is a delightful twist on the classic Dutch baby pancake. The savory combination of fresh herbs and succulent Dungeness crab creates a truly indulgent dish. Whether you’re serving a campfire brunch or looking for an impressive dinner option, this recipe is sure to impress your friends. Let’s get started!
Unlike the name might imply, Dutch Babies aren’t really Dutch at all. Their origins are actually German and are an iteration of the German pancake called “pfannkuchen.” How did they end up in North America with a new name? Like most all great American foods… immigration!
The most prevalent theory suggests that this pancake was brought to America by German immigrants who settled in the Pennsylvania Dutch region. The immigrants adapted their traditional recipes using local ingredients, resulting in the creation of the Dutch baby pancake.
Ingredients for Herb and Dungeness Crab Dutch Baby Pancake
- Dungeness Crab
- Fontina Cheese
- Fresh Herbs, such as Dill, Parsely, and Chives
- Eggs
- Milk
- Flour
- Butter
- Salt and Pepper
- Lemon Wedges for serving
I love making this recipe at camp. Dutch baby pancakes require minimal ingredients and preparation. The batter comes together quickly, and other than a Dutch Oven you don’t need any special equipment or tools. Plus, making Herb and Dungeness Crab Dutch Baby Pancakes at camp can be a fun and interactive activity. Gather around the campfire or outdoor cooking area, and involve everyone in the process of preparing and baking the pancake. It creates a communal atmosphere… making your camping experience that much more special.
Tips for Cooking a Dutch Baby Pancake at Camp
- Get Things Hot! Make sure to preheat the Dutch Oven on the campfire before adding the batter – both the body and the lid. This step helps create a beautifully puffed Dutch baby.
- Block the wind. Add a windshield around your campfire. Wind will cause your campfire/ coals to cool and change the cooking time.
- Fresh is Better! Use fresh herbs for the best flavor. Feel free to experiment with other herbs like tarragon or basil to suit your taste.
Cooking Dutch baby pancakes in a cast-iron Dutch oven or skillet means you’ll have fewer dishes to clean up afterward. Cast-iron pans are known for their durability and easy maintenance, making them ideal for camp cooking. Just make sure to properly care for your cast-iron skillet to ensure its longevity.
FAQs
- Can you make this recipe at home in a traditional oven?
Of course! This recipe can be baked in the oven at 425 degrees F. Don’t forget to preheat your pans still! - Can you make this recipe gluten-free?
Yes! Use a gluten-free flour option. I like Bob’s Red Mill Gluten Free All Purpose Baking Flour.
- Can you use canned crab?
I personally do not enjoy canned crab, so if you can’t find it fresh in your location try another seafood option like smoked salmon.
- I don’t like crab. What are some other variations I can try?
Oh my gosh! The possibilities are endless! Dutch baby pancakes are really blank canvases ready for your creativity. This recipe is even wonderful by just eliminating the crab.
Indulge in the delightful flavors of this Herb and Dungeness Crab Dutch Baby Pancake. The aromatic blend of fresh herbs and the sweetness of Dungeness crab will surely make this dish a favorite among your family and friends. Serve it for breakfast, brunch, or even a special dinner. Enjoy!
Herb and Dungeness Crab Dutch Baby
Equipment
- 10-inch Dutch Oven or Cast Iron Pan with Lid
Ingredients
- 1 cup flour
- 1 cup whole milk
- 4 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup parsley chopped
- 2 tbsp dill chopped
- 1 tbsp chives chopped
- 1/4 cup Fontina cheese shredded
- 4 tbsp butter
- 1 cup Dungeness crab meat
- 6-8 lemon wedges for serving
Instructions
- Start your campfire and heat 28 briquettes until the are white hot. Preheat your Dutch oven or skillet in the fire.
- In a large mixing bowl, whisk together the flour, milk, eggs, salt, and black pepper until smooth and well combined. Stir in the chopped parsley, dill, and chives until evenly distributed. Gently fold in the shredded cheese.
- Carefully remove the preheated Dutch oven or skillet from the campfire and add the butter. Swirl the pan to melt the butter and coat the bottom and sides. Pour the batter into the hot skillet, spreading it evenly.
- Place the skillet back into the fire and arrange briquettes with 7 on the bottom and 21 on the top. Bake for 20-25 minutes or until the Dutch baby is puffed up and golden brown around the edges. Avoid opening the lid during baking to prevent the pancake from deflating.
- Once the Dutch baby is cooked, remove from fire and top with Dungeness crab and more fresh herbs. Slice and serve with lemon wedges.
Did you make this recipe?
Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.
Simply outstanding!