Coogirl Candied Jalapeño & Cheddar Savory Dutch Baby

Coogirl Candied Jalapeño & Cheddar Savory Dutch Baby

A show-stopping skillet-baked Dutch baby that balances the sweet-spicy pop of Coogirl Candy with sharp cheddar, tender caramelized onions, and crisped edges. Bright creme fraiche and quick-pickled fennel finish the dish for contrast. Perfect for a weekend brunch, light dinner, or impressive appetizer to share.

Ingredients

• 3 large eggs, room temperature
• 3/4 cup whole milk
• 3/4 cup all-purpose flour, sifted
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 small yellow onion, thinly sliced
• 1 teaspoon olive oil
• 3/4 cup sharp white cheddar, grated
• 1/3 cup Coogirl Candy (about 80 g) plus an extra tablespoon for drizzling — see note
• 1/2 cup creme fraiche or sour cream
• 1 small fennel bulb, thinly sliced (about 1 cup)
• 2 teaspoons apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt for quick-pickling
• 2 tablespoons chopped fresh chives or scallions, for garnish
• Freshly ground black pepper, to finish

Equipment

• 10- or 12-inch ovenproof skillet (cast iron preferred)
• Blender or whisk and medium bowl

Instructions

1. Make the quick-pickled fennel. Place sliced fennel in a small bowl. Add apple cider vinegar, sugar, and 1/4 teaspoon salt. Toss and set aside to pickle while you prepare the rest, at least 10 minutes.
2. Caramelize the onions. Warm 1 teaspoon olive oil in the skillet over medium-low heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and deeply golden, about 15 to 18 minutes. Transfer onions to a small bowl and wipe skillet clean.
3. Prepare the Dutch baby batter. In a blender, combine eggs, milk, flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until completely smooth, about 20 to 30 seconds. If not using a blender, whisk vigorously in a bowl until lumps are gone. Let batter rest 10 minutes while oven preheats to 425°F (220°C).
4. Heat the skillet and butter. Place the cleaned skillet in the hot oven for 5 minutes. Carefully remove skillet, add 2 tablespoons unsalted butter and swirl until melted and foamy, coating the pan. Work quickly so butter does not brown.
5. Assemble and bake. Pour batter into the hot, butter-coated skillet. Sprinkle the caramelized onions evenly over the batter, then scatter grated cheddar. Dollop spoonfuls of Coogirl Candy across the surface so it melts into sweet-spicy pockets. Return skillet to the oven and bake until puffed and golden, 18 to 22 minutes. The edges should be deeply browned and crisp; center set but slightly custardy.
6. Finish and plate. Remove skillet from oven and let rest 2 minutes. Spoon creme fraiche into a small bowl and stir in the remaining 1 tablespoon Coogirl Candy for a bright sweet-heat topping. Slice the Dutch baby into wedges, top each wedge with a drizzle of the creme fraiche-Coogirl mixture, a few quick-pickled fennel slices, and a sprinkle of chopped chives. Finish with a crack of fresh black pepper.
7. Serve. Transfer wedges to plates and place the jar of Coogirl Candy on the table for guests to add more. Serve immediately while edges are crisp and center is tender.

Notes

• Creative use of the product: mixing Coogirl Candy into the creme fraiche creates a cooling yet sweet-spicy condiment that contrasts the savory cheddar and crisp batter. Also dotting the jam on top before baking produces jammy hot pockets that caramelize into glossy, spicy bites.
• For a vegetarian protein boost, add 1 cup cooked white beans tossed with 1 tablespoon olive oil and a pinch of salt on top of the batter before baking.
• Make-ahead tip: batter can be blended and refrigerated for up to 24 hours. Bring to room temperature before baking.
• Leftovers: gently reheat in a 350°F oven to restore crispness; avoid microwave to keep texture.