Sophie’s Scallion And Edamame Dutch Babies With Asian Dipping Sauce

A savory Dutch baby that tastes like quiche but is much easier to make.  Enjoy.

1/2 Cup All Purpose Flour

4 tsp Granulated Sugar 

a pinch Salt

1/8 Cup Milk

1 Whole Egg

2 Scallions, Washed And Thinly Sliced

1/2 bag Frozen Shelled Edamame, Steamed And Chopped

1/2 Tbsp Butter or Margarine, Softened

Soy Sauce, to taste

Worcestershire Sauce, to taste

Sesame Oil, to taste

2 Garlic Cloves, Peeled And Minced

Rice Vinegar, to taste

Packed Dark Brown Sugar, to taste

Tomato Paste

Ground Ginger, to taste

Sesame Seeds

For the original Dutch babies:

1. Preheat the oven to 425 degrees F.

2. In a blender, pulse together flour, granulated sugar, salt, milk, and egg until smooth.

3. Add butter to a cast iron skillet, and place in the oven to melt. You want the skillet to be really hot.

4. Once melted, remove skillet from oven, and swirl melted butter around, so it distributes evenly among the skillet.

5. Pour the batter into the hot preheated skillet, making sure it evenly coats it, and sprinkle thinly sliced scallions and chopped edamame over it.

6. Place back in the oven, and bake until puffed in the middle and golden brown on the edges.

7. Remove from oven (do not worry if it deflates it is supposed to do that), let cool, and set aside.

For the dipping sauce:

1. In a small bowl, combine soy sauce, Worcestershire sauce, sesame oil, minced garlic, rice vinegar, brown sugar, tomato paste, ground ginger, and sesame seeds.

For the finished Dutch babies:

1. Serve with the dipping sauce, and enjoy.

Yields: 1 scallion Dutch baby with Asian dipping sauce

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