Why This Recipe Works

We started with our failsafe Dutch baby, which begins in a cold (turned-off ) oven to create a dramatically puffed, brown, crisp edges and a plush, custardy middle that was thick enough to hold lots of savory toppings. Meaty, savory mushrooms; punchy peppers; milky feta; and fresh parsley balanced the eggy, buttery Dutch baby. To contrast the pancake’s custardy texture and provide some crunch, we finished with toasted walnuts.

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Before You Begin

A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby bakes. We prefer the look and texture of the mushrooms with the gills removed. This is best eaten with a knife and fork.

Instructions

for the dutch baby

Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes. Gently transfer Dutch baby to cutting board. Let cool for at least 5 minutes. (Dutch baby will deflate.)

for the topping

While Dutch baby bakes, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt and cook, stirring frequently, until mushrooms are tender, 4 to 6 minutes.

Whisk lemon zest and juice, sugar, and remaining ¼ teaspoon salt together in bowl. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Add red peppers, feta, and parsley and stir to combine.

Spread mushrooms over Dutch baby, followed by red pepper mixture and walnuts. Cut into wedges and serve.