Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 3/4 cup self-raising flour
- 3/4 cup milk
- 4 free range eggs
- 1/2 cup grated mozzarella
- 1/3 cup sour cream
- 1/4 cup cranberry sauce
- 150grams turkey breast, shredded
- 1 small red onion, thinly sliced
- 60grams baby spinach leaves
- 1/4 bunch basil, small leaves picked
Nutrition per serving
1930kJ / 460Cal
1930 Kilojoules or 460 Calories
22% of daily energy intake*
Protein
15.0grams
Fat
26.8grams
Carbs
32.0grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This budget-friendly turkey Dutch baby – a puffed, eggy pancake – makes the most of leftovers in your fridge and will impress loved ones at ay time of day.
Instruction tip
Swap tip:Leftover chicken and beetroot relish is a great flavour combination to try in a Dutch baby too!
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Place oil in a 1.25L (5-cup capacity) large (26cm wide) non-stick frying pan. Place the prepared pan in oven for 5 minutes to heat while preparing batter.
Step 2 of 3
Place flour in a large bowl. Make a well at centre. Add milk and eggs and whisk until smooth. Season. Pour into hot pan. Sprinkle with mozzarella. Bake for 25 minutes or until puffed and golden.
Step 3 of 3
Top with sour cream, sauce, turkey, onion and spinach. Serve sprinkled with basil.
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