3 large eggs, room temperature
⅔ cup LACTAID® Sweet Cream Creamer, room temperature
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Pinch of freshly grated nutmeg
½ cup all-purpose flour
1 tablespoon cornstarch
¾ cup finely grated Gruyère
1 teaspoon fresh thyme leaves
3 tablespoon olive oil
Equipment : 10-inch cast-iron pan
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 small head radicchio, thinly sliced
3-4 slices of prosciutto, torn into ribbons
2 soft-boiled eggs
2-3 tablespoon shaved dairy-free Parmesan
- 1.
Preheat the oven to 425℉.
- 2.
Take a 10-inch cast iron or bake-safe pan and place it in the oven as it preheats.
- 3.
While the pan heats up, vigorously whisk room-temperature eggs, LACTAID®Sweet Cream Creamer, mustard, salt, pepper, and nutmeg until very well beaten; no streaks of egg should remain.
- 4.
Once the egg mixture is combined, whisk in the all-purpose flour and corn starch until smooth. The mixture should be smooth, and bubbles should form around the corners.
- 5.
Fold in the grated cheese and thyme leaves. Let the batter rest for 10 minutes at room temperature.
- 6.
Once the oven is preheated, pull the hot pan out and place 3 tablespoons of olive oil in the pan and swirl it so the oil coats all sides.
- 7.
As soon as the olive oil coats the entire pan, pour the batter directly into the pan and place it back into the oven.
- 8.
Let the Dutch baby bake for about 20-25 minutes or until puffy and golden. The center will be set but slightly custard.
- 9.
While the Dutch baby bakes up, prepare the toppings.
- 1.
Make the radicchio salad: Add all the salad dressing ingredients into a large bowl and whisk vigorously until emulsified. Toss the radicchio gently to coat with dressing. Set aside until ready to serve.
- 2.
Once the Dutch baby is done baking, remove it from the oven carefully. It will deflate slightly, but that is normal.
- 3.
Top the Dutch baby with the dressed radicchio, prosciutto ribbons, sliced soft boiled eggs, shaved Parmesan, fresh herbs, and a touch of salt and pepper.
- 4.
Serve hot and enjoy!
Serving Size
1 slice
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 485 |
Total Fat | 36g |
Saturated Fat | 12g |
Cholestrol | 315mg |
Sodium | 820mg |
Total Carbohydrate | 18g |
Dietary Fiber | 2g |
Total Sugars | 4g |
Protein | 22g |
Calcium | 340mg |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
