High Protein Dutch Baby with Smoked Salmon

This is the kind of brunch centerpiece that looks impressive but comes together effortlessly. Made with Nounós Creamery Classic Plain Greek Yogurt, the batter bakes up tall, golden, and custardy—while delivering an extra boost of protein in every slice. Topped with a creamy herb garlic yogurt spread, silky smoked salmon, briny capers, and bright pickled onions, it’s a savory, flavor-packed dish that feels special enough for entertaining yet simple enough for a slow weekend morning at home.

Dutch Baby Ingredients:

• ¾ cup flour

• ¾ cup Nounós Creamery Classic Plain Greek Yogurt

• 4 eggs

• Pinch of salt

• 4 tbsp salted butter

Herb Garlic Yogurt Spread Ingredients:

• ¾ cup Nounós Creamery Classic Plain Greek Yogurt

• Zest of one small lemon

• 1 tbsp dill (fresh or dried)

• 1 tbsp fresh chives, minced

• 1 tsp garlic powder

• Salt, to taste

Toppings:

• Smoked salmon

• Pickled onions

• Parsley

• Capers

Steps:

1. Preheat oven to 400 degrees.

2. Add the flour, Greek yogurt, eggs, and salt to a food processor or blender and blend until smooth.

3. Add the butter to a cast iron skillet and place in the oven for a few minutes until melted. Using a pastry brush, brush the melted butter all over the skillet, including up the sides.

4. Pour the prepared batter into the skillet and bake for 15-17 minutes.

5. While the dutch baby is baking, prepare the herb garlic yogurt spread. Add all ingredients to a bowl and mix until combined. Taste and adjust seasonings to your personal preference.

6. Add the spread to the cooked dutch baby and finish with the toppings. Enjoy!