Savory Dutch Baby

Name: Savory Dutch Baby
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 cup plus 2 tablespoons all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 8 large eggs; 3/4 cup whole milk; 2 tablespoons finely chopped fresh thyme; 2 tablespoons minced chives, parsley or tarragon; 6 tablespoons unsalted butter; 3/4 cup grated Parmigiano-Reggiano or Gruyère; Flaky sea salt, for garnish; Sriracha, for serving (optional); Lemon wedges, for serving

By Melissa Clark

Updated Nov. 14, 2022

Total Time: 45 minutes
Rating: 5(2,479)
Comments: Read comments

This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme. You can serve it for brunch, pancake style. Or try it as an hors d’oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.

Featured in: A Big, Poufy Pancake Goes Savory

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Ingredients

Yield:4 to 6 servings

1cup plus 2 tablespoons all-purpose flour
½teaspoon kosher salt
½teaspoon ground black pepper
8large eggs
¾cup whole milk
2tablespoons finely chopped fresh thyme
2tablespoons minced chives, parsley or tarragon
6tablespoons unsalted butter
¾cup grated Parmigiano-Reggiano or Gruyère
Flaky sea salt, for garnish
Sriracha, for serving (optional)
Lemon wedges, for serving

Ingredient Substitution Guide

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Preparation

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Step 1
Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
Step 2
Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.
Step 3
Pour batter into pan and scatter cheese and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side.

Ratings

5 out of 5

2,479 user ratings

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Comments

Linda7 years ago

I think volume measure is easier -- not everyone has a kitchen scale that measures grams. And it makes very little difference to the recipe. Maybe the NY Times can show both volume and weight measures to accommodate everyone.

M7 years ago

Would be nice to see at least all new recipes published by the NY Times using mass instead of volume for appropriate quantities. How much cheese is 3/4 C when it depends on the moisture in the cheese and the size of one's grater? Better to say 100g.

Antonia7 years ago

Living in Italy, it would indeed be so useful if the Times Cooking team could make some kind of accommodation to those of us living with metric. While I can use online converters and have plenty of gadgets in my kitchen, sometimes if this info were already present in the recipe I would be motivated sooner to try it out. Or a "convert" button to switch to the preferred option...?

Victoria G1 month ago

I caramelized some leeks in the cast iron before putting into the oven. I also made this in a blender to keep it light and fluffy and threw some scallions on top.

Izzy3 months ago

Used this recipe as a base and subbed for what I had in the fridge! Instead of herbs, went with a pile of thinly sliced leeks. Topped with blistered snap peas and pancetta. Sriracha and lemon wedge were a must. Beautiful, satisfying rise and lovely texture.

Jane4 months ago

Loved this! Cut it in half and baked for 20 minutes in my 12-inch skillet. So good with an arugula salad!

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