Savoury Dutch Babies Episode 4 of 12 The Christmas Leftovers One Recipe 4 eggs 180g milk 90g plain flour 1/4 tsp salt 40g butter 20g parmesan cheese 5g fresh thyme 1 small sage leaf 1 garlic clove Your Christmas leftovers at room temperature Leftover gravy, heated up - Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand. - In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. - Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product. - Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also. - When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. - Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time. - Remove from the oven, fill with your leftovers (they should be up to room temp so they get hot in the oven) and return to the oven for a further 10 minutes. If it looks like it's getting too much colour, turn it down to 200°C (390°F). - Cut into quarters and drizzle with hot gravy.