Dutch baby with spinach avocado salad

Name: dutch baby with spinach avocado salad
Total time: 40 min
Yield: 2
Ingredients: 3 egg; 1 tablespoon sugar; 150 milliliters Full Milk; 100 gram flour; 1 mespoint nutmeg; 25 gram butter; 125 gram Brie; 25 gram almond shavings for the salad; 1 avocado for the salad; 1 tablespoon lemon juice for the salad; 125 gram Spinach for the salad; 1 bottle honey mustard dressing for the salad; 1 teaspoon orange grater for the salad; 1 tablespoon orange juice for the salad; 1 tablespoon parsley for the salad

Ingredients

Directions

Preheat the oven to 220ºC and put the pan in the oven. Beat the eggs with the sugar lightly and foamy.
Beat in the milk, flour, nutmeg and a pinch of salt and mix into a smooth and thin batter. Remove the hot pan with oven mitts from the oven.
Melt the butter and let it run through the pan so that the edges of the pan are greased. Pour the batter into the pan and put back in the middle of the oven.
Bake the batter golden brown in 18-20 minutes. Meanwhile, toast the almond shavings in a dry, hot frying pan.
Drizzle the avocado with the lemon juice and mix with the spinach. Sprinkle the almonds over it and sprinkle with the dressing, orange zest and juice.
Remove the risen 'Dutch baby' from the oven and spread the brie and parsley over it. Serve with the salad.