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.