French Dutch Babies
I remember the very first time I tried what we recognize as Dutch Babies. I was a small boy on our annual summer trip to the South of France. It always began in Marseille and eventually would end up at my grandfather’s auberge in Périgord. The highlight of the seven-hour drive in between was stopping in Rodez, a small city in Aveyron, for a buttery pascade. For the uninitiated, pascades are thick pancakes that are baked in a heavily buttered pan until golden brown and puffed up. They were a complete delight for a young gourmand with an adventurous appetite.
Pascade gets their name from the fact that they were traditionally made around Easter (Pâques) to use up eggs. In the old days, people ate them more simply than we do now. The pascades were laced with a few herbs baked into the batter. Nowadays they have become a vehicle for a range of savory and sweet fillings. I want to teach you three of my favorite variations: ham, egg, and cheddar; filled with a green salad and spoonfuls of pork rillette; and finally, a sweet one filled with the creamiest chocolate filling you have ever tried.
They are quite easy to make and can be enjoyed with just about any filling you can imagine. Let your creativity run wild. These are perfect for after Christmas when you are tired of cooking and want to use up leftovers. Please note this recipe is modified from my video recipe slightly.
You can find my pork rillette recipe here.
Pascade Batter
French Dutch Babies
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 1 hour
Servings 2
Ingredients
3 large eggs
2/3 cup whole milk
5 tbsp unsalted butter, melted
1/2 cup all-purpose flour
1 tsp sea salt
1 tsp herbes de Provence (for savory pascades)
1 tsp Piment d'Ville (for savory pascades) or Espelette pepper
1 tbsp granulated sugar (for sweet pascades)
Instructions
In a medium bowl, whisk the eggs, milk, and 1 tablespoon of the melted butter together.
In a large bowl, combine the flour and salt.
Slowly pour the wet ingredients into the dry ingredients, constantly whisking until you have a thick batter. Stir in the herbs (or sugar if you are making sweet pascades). Cover the batter with plastic wrap and let it rest for at least 1 hour, or preferably overnight, in the refrigerator.
Preheat the oven to 400°F. Brush a 10 or 12-inch ovenproof nonstick or cast-iron skillet with the remaining butter. Pour the batter into the pan, and then bake on the lowest rack of the oven for 20 minutes. Resist the temptation to open the door and look at your pascade. The rush of cool air will flatten it if it has not cooked enough.
After 20 minutes, crack the oven open and sneak a peek. If your pascade is golden brown and puffed, it is done. If not, cook another 5 minutes, and then check again.
Recipe Notes
Note: You can throw all the ingredients for the batter into a blender if you want. The difference is small and saves a few minutes.
Pascades Complete Oeuf, Jambon, et Cheddar
Brunch Pascade with Eggs, Ham, and Vermont Cheddar
Prep Time 2 minutes
Cook Time 20 minutes
Servings 2
Ingredients
1 recipe pascade batter
3 tbsp unsalted butter
2 slices ham
2 large eggs
2 slices cheddar
Instructions
Cook pascade according to the recipe.
Heat the butter in a large nonstick pan. When it is foamy cook the ham quickly on both sides for about 3 minutes, or until just warm. Lay the ham slices in the pascade. Fry two eggs over easy. Top each egg with a slice of cheddar cheese and then put on top of ham in pascade.
Pascade with Green Salad and Pork Rillette
Pascade are incredible as an edible salad bowl filled with your favorite salad.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Ingredients
1 pascade
4 ounces bibb lettuce
2 tbsp salad dressing
1/2 cup pork rillette
Instructions
Cook pascade according to the recipe.
Toss lettuce in vinaigrette and put inside the cooked pascade. Top with spoonfuls of pork rillette.
Pascade au Chocolat
A Sweet Pascade filled with a rich and creamy chocolate filling.
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4
Ingredients
1 pascade made with sugar
1/3 cup whole milk
3/4 cup heavy cream
7 ounces bittersweet chocolate
1 egg beaten
1/2 cup sweetened whipped cream
Instructions
Cook pascade according to the recipe.
In a small saucepot, bring the milk and cream to a rapid boil. Put the chocolate into a medium-sized mixing bowl and pour hot cream over the top. Use a wire whisk to stir until the chocolate is melted. Whisk in egg and mix until fully incorporated.
Pour chocolate batter into cooked pascade and put into a 300-degree oven and bake for 20 minutes longer, or until the chocolate is slightly firm.
Serve at room temperature with a big scoop of whipped cream on top.
