Recipes: Savory Dutch Baby Pancake, Mushroom Pancake Filling

Here's a wonderful Sunday supper idea, and with a bit of planning and organization, it can be a fun experience for the whole family.

If your children like pancakes, as most do, they'll love our variation on Dutch Baby pancakes. You whirl a simple batter in a blender, pour it into a skillet and pop it into the oven, where it puffs up like a crispy brown balloon.

Traditionally, Dutch babies are served with a filling of sauteed fruit, but we turn it into a supper dish with cheese, herbs and a filling of sauteed mushrooms or vegetables. Once out of the oven, the pancake collapses quickly, so have the table set and your forks ready.

Savory Dutch Baby Pancake

Makes 6 to 8 servings

4 tablespoons unsalted butter, at room temperature

3 large eggs

3/4 cup whole milk

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 teaspoon finely chopped rosemary

Mushroom filling (see recipe below)

1. Heat oven to 425 degrees. In a 10-inch cast-iron or ovenproof nonstick skillet, melt butter over medium heat; set aside.

2. In a blender, process eggs, milk, flour, salt, cheese and rosemary just until incorporated (overmixing will toughen pancake). Add 2 tablespoons melted butter from the skillet and mix briefly.

3. Pour batter into skillet. Bake until pancake is puffed and lightly browned, about 20 minutes. (Do not open oven door.) Reduce temperature to 350 degrees and bake an additional 5 to 10 minutes, until golden and cooked through.

4. Remove Dutch baby from the oven. Fill the center with the hot mushroom mixture. Serve at once.

Per serving: 174 calories (63 percent from fat), 12.2 g fat (6.8 g saturated, 3.5 g monounsaturated), 132.1 mg cholesterol, 6.5 g protein, 9.6 g carbohydrates, 0.4 g fiber, 328.5 mg sodium.

Note: Serve with sides of sugar-cured ham and fresh fruit. To make a breakfast or dessert Dutch baby, leave out the cheese and rosemary and add -1/4 cup sugar and 1 teaspoon vanilla. Fill the depression with sauteed mangoes, apples or bananas.

Mushroom Pancake Filling

Makes 6 to 8 servings

6 tablespoons extra-virgin olive oil

2 pounds whole small button mushrooms, cleaned

1 tablespoon butter

Kosher salt and freshly ground pepper

1 tablespoon minced garlic

1 ½ teaspoons fresh chopped thyme

2 tablespoons lemon juice

1/2 cup dry red wine

2 tablespoons tomato paste

1 tablespoon chopped parsley

1. Heat oil in a large skillet over medium-high heat. Add mushrooms; do not move them until they have caramelized on the bottom, 1 to 2 minutes, then toss and cook about 5 minutes. Add butter and cook, tossing occasionally, until beautifully browned. Season with salt and pepper. Add garlic and saute 2 minutes. Stir in thyme, lemon juice, wine and tomato paste. Cook until mushrooms are glazed with sauce, 2 to 3 minutes. Stir in parsley. Makes 6 to 8 servings.

Per serving (based on 6): 193 calories (69 percent from fat), 15.9 g fat (3.2 g saturated, 10.3 g monounsaturated), 5.1 mg cholesterol, 5.1 g protein, 7.4 g carbohydrates, 1.9 g fiber, 67.2 mg sodium.

(Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.") (c) 2009, The Miami Herald.