Thoroughly mix cream cheese, allium leaves, salt, and yogurt or sour cream if using. Chill until you're ready to serve.
In a cast iron set over medium, add the morel halves to the dry pan and cook undisturbed until they begin to brown on their undersides, 5-7 minutes. Stir and flip the morels, continuing to brown them all over. Reduce the heat to low, and add the butter and maple syrup to the pan. Toss the mushrooms to coat and create a sticky glaze, then add salt and pepper to taste. Transfer the mushrooms to a bowl.
Place the cast iron pan in the oven and preheat to 425 degrees while you make the batter. Add the eggs, flour, milk, salt, melted butter, and one cooked morel to a blender. Blend until the batter is entirely homogenous and slightly frothy, 1-2 min.
When the oven has reached temperature, remove the cast iron, and working quickly, add the remaining 2 tbsp butter to the pan, swirling to coat as it melts. Pour the batter into the pan, then immediately place in the oven. Bake at 425 degrees for 16-20 minutes, until puffed and gently browned all over.
Top the dutch baby with the garlic cream cheese and maple morels, and finish with generous twists of black pepper.
Morels are a mild mushroom with a gently nutty and woodsy flavor. Their nooks and crannies make them perfect for coating in a creamy sauce or in this case – a beautiful glaze. After crisping the morels in a cast iron, you’ll add butter, maple syrup, salt, and black pepper to take create a breakfast mushroom reminiscent of your favorite savory-sweet sausages.
A dutch baby is essentially a giant popover – that is, a baked pancake that derives its lift and texture from eggs rather than a chemical leavening (baking soda or baking powder). It likely has German origins rather than Dutch, and often leans sweet with the batter and toppings. In this case, we’re turning it savory by including a cooked mushroom in the batter and topping it with a wild garlic cream cheese.
The pancake puffs in the oven and deflates when removed, so it’s best served warm immediately after cooking. It’s common to slice it into wedges and serve with a fork, but we like tearing it into rustic pieces to eat with our hands.
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