Dutch baby pancakes with mushrooms

Illustration appellation
  • Moulin-à-vent
Dutch baby pancakes with mushrooms


  • 130g flour
  • 70g hazelnut powder
  • 30g parmesan, grated
  • Pinch of fine salt
  • 5 large eggs
  • 30cl buttermilk
  • 12g butter
  • Pinch of salt
  • 120g assorted mushrooms
  • A few sprigs of thyme
  • A few shavings of parmesan
  • Salt and ground pepper


  • Step 1Combine the flour, hazelnut powder, grated parmesan and salt. Set aside.
  • Step 2Crack the eggs straight into the blender, add the buttermilk and blitz until smooth. Add the flour mixture and blitz again. Leave batter to stand for 30 mins.
  • Step 3Heat oven to 210°C
  • Step 4Place 2 small 25-cm ovenproof frying pans in the oven to heat up so they'll be red hot and ready to use. Place a small dollop of butter in each pan and put them back into the oven for 2-3 mins so the butter is completely melted. Pour the batter into the pans and bake for about 15 mins.
  • Step 5Meanwhile, slice the mushrooms. Brown the butter in a frying pan, add the mushrooms and cook over high heat for 2-3 mins. Arrange the mushrooms on top of the Dutch baby pancakes, add the parmesan shavings and thyme. Season with salt and pepper. Serve nice and hot.

Food and wine pairings
to taste

Bresse chicken with morel mushrooms
Cauliflower curry
Roasted Mont d’Or