A puffed skillet pancake topped with shrimp, spinach, tomato, and garlic butter.
180 gShrimps
3 eggsChicken eggs
35 gButter
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100 gSpinach
140 gTomatoes
2 clovesGarlic
0.25 cupWater
1 cupFlour
To tasteSalt
To tasteBlack Pepper
Whisk flour, eggs, water, salt, and black pepper into a smooth batter.
Preheat a buttered skillet in a 220°C / 425°F oven for 5 minutes.
Pour in batter and bake at 220°C / 425°F for 15 minutes until puffed.
Cook garlic, shrimp, spinach, and tomatoes in butter for 4 minutes.
Spoon shrimp spinach topping over the Dutch baby.