Savory Apple and Turnip Buckwheat Dutch Baby

I never know what to do with turnips, but I get them from the CSA every single week around this time of year. Every. Single. Week. It’s root vegetable season after all. Which means something must be done with them.

They can get roasted, or put in a soup, but why not in a Dutch Baby?

Legend has it that the Dutch Baby originated at Manca’s in Seattle, most likely based off of the German pancake Apfelpfannkuchen, which of course would make sense that a Pacific Northwest girl like myself would love them.

Dutch Babies have always been a favorite of mine. They were always a treat when my mother made them when I was younger. I liked to watch through the oven window as the batter would puff up. They tend to be made sweet, more of a breakfast item, but I like to make a savory version, because it works perfectly well for lunch or dinner.

A buckwheat Dutch Baby is my go-to dish if I can’t come up with anything else to make; because I usually have eggs, buckwheat flour and some type of milk on hand. So I used my regular base recipe and figured I would attempt it with that overflowing bag of turnips. Make use of what you have.

As with most Foodie Underground recipes, I will be clear about one thing: this isn’t your average Dutch Baby. In fact, since it’s stuffed with apples and turnips, it doesn’t puff up like a classic Dutch Baby. But hey, recipes were meant to be improvised, tweaked and changed.

I like to serve this with a yogurt sauce, that I make with yogurt, finely chopped shallots and a dash of olive oil and black pepper. That’s a No Recipe recipe; just mix together the ingredients until you get the consistency/taste you want.

Savory Apple and Turnip Buckwheat Dutch Baby on Foodie Underground, photo by Anna Brones

Savory Apple and Turnip Buckwheat Dutch Baby


2 eggs

1/3 cup (80 milliliters) milk (you can go non-dairy if you want to; I tend to use rice milk)

2 tablespoons olive oil for batter + 1 to 2 tablespoons for greasing pan

1/3 cup (1.4 ounces, 40 grams) buckwheat flour

1 tablespoon cumin powder

1 medium sized apple, thinly sliced

1 small turnip, thinly sliced


Preheat the oven to 425°F (220°C). While the oven is preheating, place a tablespoon or two of olive oil in a baking dish and place in the oven. The idea is the heat both the oil and the pan.

In a bowl, whisk together the eggs until frothy. Add in the milk and olive oil, followed by the buckwheat flour and cumin powder and whisk until well blended.

Once the oven is preheated, remove the baking dish from the oven. Scatter the apple and turnip slices in the dish- careful, the oil is hot so you don’t want it to splatter on you. Pour the batter on top, and gently shake the dish just a bit so that the batter spreads out evenly.

Bake at 425°F (220°C) for 20 to 25 minutes, or until edges begin to pull from the sides of the dish and the color is a deep golden brown.

Serve warm.


Savory Apple and Turnip Buckwheat Dutch Baby on Foodie Underground, photo by Anna Brones

Comments 1

  1. How to Endure the Neverending Season of Root Vegetables

    […] I had no other idea of what to do with them, last week I put an abundance of turnips to use in a Dutch Baby recipe. Paired with apples, it was delicious. A few nights later i sliced them thinly and threw into a […]

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