Dutch Baby with Double Cream Brie, smoked salmon and fennel

Name: Dutch Baby with Double Cream Brie, smoked salmon and fennel
Total time: 30 min
Ingredients: 125 g flour; 2 eggs; 1½ dl whole milk; 15 g butter; 100 g smoked salmon; 100 g Castello® Double cream brie; ¼ fennel; 50 g snap peas; 1 sprig dill

Cook 30 min 4 portioner

An easy way to a lovely meal – our recipe for Dutch Baby with soft white cheese, smoked salmon and fennel is a great choice for a rustic dinner, lunch or brunch. The cheese and smoky salmon will give your dutch baby an intense and rich flavour, while fennel, dill and sugar snaps will add crunch and elegance.

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ingredients

125 g flour
2 eggs
1½ dl whole milk
15 g butter
100 g smoked salmon
100 g Castello® Double cream brie
¼ fennel
50 g snap peas
1 sprig dill

preparation

1. Blend egg, milk and flour together, then add a little salt and pepper.

2. Melt the butter in an oven-proof pan with a diameter of approx 23 cm. Ensure the pan is warm before placing in the dough.

3. Put the pan in the oven at 225°C for 15 minutes, or until the pancake is golden and has risen.

4. Whilst the pancake is in the oven, slice salmon and Castello® Double Cream Brie in thin pieces.

5. Also chop the fennel and peas into thin slices. Place the salmon and Castello® Double Cream Brie on the warm pancake and finish with fennel, sugar snap peas and fresh dill. Serve whilst warm.