Reuben Dutch Baby
A savory Dutch baby loaded with pastrami, Jarlsberg cheese, and fresh herbs, served with sauerkraut and mustard for bright acidity.
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Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 large eggs
- 3/4 cup whole milk
- 2 tbsp fresh chives minced
- 1 tsp fresh thyme minced
- 1 tsp toasted caraway seeds
- shredded Jarlsberg cheese
- 2 tbsp unsalted butter
- 8 oz thinly sliced pastrami
- Sauerkraut
- Dijon or stone-ground mustard
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