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Langostino Pasta Dutch Baby Pancake Recipe

Langostino Alfredo Pasta Dutch Baby Pancake with a side of peaches

Some people say I’m extra, but I think it’s just creativity at its finest. If you’ve been following me and reading some of my past recipes, you know how much I love savory Dutch Baby Pancakes. All you need for the perfect dutch baby pancake is patience and a blender. (I have yet to make these without a blender, so for those of you who might not have a blender, try this recipe for the base.)

Langostino Alfredo Pasta Dutch Baby Pancake
Langostino Alfredo Pasta Dutch Baby Pancake

The other day, my boyfriend and I got WILD in Costco and randomly bought a 2 pound bag of pre-cooked langostino, AKA baby lobster. Most of you know what langostino is, but for those who don’t, it’s smaller than lobster and has a very similar texture and flavor. (Technically it’s not in the lobster family but if you’re curious to learn more about langostino read this FAQ by Seafood Source.)

After our adventures buying random ingredients, we made this amazing lobster alfredo pasta. Sure, if I stopped there and just gave you that recipe, it’d be delicious for brunch with friends. BUT, put it on top of a fresh dutch baby pancake, and that is a meal worthy of brunch!

Here’s how we put all this together!

Langostino Alfredo Pasta Ingredients

  • ¼ cup butter
  • 1 cup heavy cream or half and half (I used half and half because that’s all I had at home!)
  • 1 clove minced garlic
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded gruyere cheese
  • 1-2 cups pre-cooked langostino
  • dash of salt and pepper
  • ¼ cup chopped fresh parsley (to add some color and make it pretty!)

Dutch Baby Pancake Ingredients

  • 6 large eggs, room temperature
  • 1 1/2 cup whole milk, room temperature
  • 4-6 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 4 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Dry pasta
Langostino alfredo pasta

How to Prepare the Langostino Afredo Pasta

  1. You can use any kind of pasta you’d like, cook as the box’s directions state. I used about 6 0z (half of a box) of thin dry spaghetti. Once the pasta is cooked, save about 1/4 cup of the pasta water. Adding your sauce to the noodles with pasta water binds the sauce better, read more about what you can do with leftover pasta water from Food & Wine.
  2. Melt butter in a medium saucepan over medium low heat.
  3. Add cream and simmer for 5 minutes
  4. Add garlic and cheese and whisk quickly, heating through.
  5. Stir in pre-cooked langostino
  6. Add salt and pepper to taste
  7. Stir the langostino alfredo sauce into the cooked pasta.
  8. If you want to have the pasta by itself, enjoy! If you’re moving onto the dutch baby, set aside or cover and set in the fridge for 1-2 days.

How to Prepare the Dutch Baby Pancake

  1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a large ovenproof skillet (I used this stainless steel pan). Place the skillet in the center of the oven and allow it to heat for 25 minutes while you prepare the recipe.
  2. In a blender, mix your eggs for one minute. Then add the milk and mix for another 30 seconds. Now add your flour, salt, pepper, cornstarch and 2 tablespoons melted butter until the mixture is combined. (Careful not to go overboard on the mixing!)
  3. Remove the hot skillet from the oven and quickly pour the batter into the skillet.
  4. Carefully place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on the edges. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
  5. Once you see the pancake puffing around the edges QUICKLY remove the pancake from the oven and add your desired toppings.

The Langostino Pasta Dutch Baby Pancake

  1. If you’re pasta’s been in the fridge, put it back on the stove and reheat it until the sauce is creamy again.
  2. Quickly scoop the pasta onto the freshly made dutch baby pancake.
  3. Add parsley and more parmesan for garnish.
  4. Eat it while it’s hot, and enjoy!
Langostino Alfredo Pasta Dutch Baby Pancake with a side of peaches
Langostino Alfredo Pasta Dutch Baby Pancake with a side of peaches

Langostino Alfredo Pasta Dutch Baby Pancake

Brunch American
By Tori Mason Serves: 6-8
Prep Time: 10 minutes Cooking Time: 1 hour 10 minutes Total Time: 1 hour 20 minutes

The most out of this world brunch dish has the best of breakfast and lunch. This savory dutch baby pancake is addictive.

Ingredients

  • Langostino Pasta
  • ¼ cup butter
  • 1 cup heavy cream or half and half (I used half and half because that's all I had at home!)
  • 1 clove minced garlic
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded gruyere cheese
  • 1-2 cups pre-cooked langostino
  • dash of salt and pepper
  • ¼ cup chopped fresh parsley (to add some color and make it pretty!)
  • Dutch Baby Pancake
  • 6 large eggs, room temperature
  • 1 1/2 cup whole milk, room temperature
  • 4-6 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 4 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Dry pasta

Instructions

Langostino Pasta Instructions:

1

Make 6 oz of spaghetti, reserve 1/4 cup of the pasta water.

2

To make the langostino alfredo sauce, melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes. Add garlic and cheese and whisk quickly, heating through. Stir in pre-cooked langostino. Add salt and pepper to taste.

Langostino Pasta Dutch Baby Pancake Instructions:

3

Preheat the oven to 450 degrees F. Place two tablespoons butter in a large ovenproof skillet. Place the skillet in the center of the oven and allow it to heat for 25 minutes.

4

In a blender, mix your eggs for one minute. Then add the milk and mix for another 30 seconds. Now add your flour, salt, pepper, cornstarch and two tablespoons melted butter until the mixture is combined. (Be careful not to go overboard on the mixing!)

5

Remove the hot skillet from the oven and quickly pour the batter into the skillet.

6

Carefully place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on the edges. DO NOT open the oven during the first 15 minutes of cooking or it will deflate.

7

Once you see the pancake puffing around the edges QUICKLY remove it from the oven and top it with the pasta. Add parsley and more parmesan for garnish.

8

Eat it while it's hot, and enjoy!

Notes

You can make the pasta ahead to save time!