Dutch Baby With Bacon and Runny Camembert
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4ounces bacon, chopped (about ½ cup)
- 1cup all-purpose flour
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- ¼teaspoon baking powder
- 8large eggs
- ¾cup whole milk
- ¼cup grated Parmesan
- ¼cup chopped chives
- 4tablespoons unsalted butter
- 1(8- to 10-ounce) wheel of Camembert, rind on and cut into ¼-inch slices (not wedges)
Nutritional analysis per serving (6 servings)
447 calories; 31 grams fat; 16 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
- Step 2
Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
- Step 3
Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
- Step 4
Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.
Private Notes
Comments
If you pour the batter into the hot pan in a spiral pattern, it will be easier to serve. Pouring the batter in one spot cools the pan and makes the pancake stick to the metal.
This was a lovely Sunday brunch option. I halved the recipe for two people, but that was still too much. I used an 8" cast iron skillet. It came out beautifully in appearance but was somewhat difficult to extract from the pan and certainly was a devil to clean. It has a mild flavor. Perhaps a bit of red pepper flakes or hot sauce to give it some oomph? But it was delicious no matter.
Yum! Second time I added some sauteed apples under the cheese...just to try bumping it up since apples and camembert go so well together. Home run!
Make this in an (old) really seasoned 12 inch cast iron pan (mine is 15 years old), properly seasoned it will hardily ever stick or if it does it is just a tiny spot. You can pivot to other savory and/or sweet or just plain is also delightful with the savory on the side. My personal favorite is a non-sweet batter then served with maple butter or maple syrup!
Wow!!!!!! i have tried to make a perfect dutch baby so many times, and this did the trick! I halved the recipe, and thought at first it was too much butter, but the butter sitting on top is truly the best part! I might try adding onions and mushrooms for a bit of a different vibe, but this is my new fancy dish!!! thank you thank you for thissss
What is a good side for this recipe?
Advertisement