This super-puffy savory Dutch Baby with cheese and fresh herbs is a true game changer. The batter puffs up incredibly, it is airy and crisp. The fresh herbs and cheese on top make it a perfect dish for breakfast, brunch, lunch, or even dinner.
A Dutch Baby is kind of a giant pancake, somehow a little eggier. It tastes similar to popovers or Yorkshire pudding, if you know those. The Dutch Baby batter is baked in a cast iron skillet and puffs up tremendously. I already have a recipe for a sweet strawberry Dutch Baby on the blog. Today, you get the recipe for the savory version of my all-time favorite puffy Dutch Baby.
The key to a puffy Dutch Baby:
- Preheat the skillet. When adding the butter to the skillet, it should melt within seconds. Only then should you pour in the batter.
- Do not open the oven. If you owe an oven without transparent front, I know it’s hard not to peek. But please refrain from doing so for the first 13 minutes or you run the risk of deflating the Dutch Baby. It will probably look like this, but let yourself surprise.
Quick, easy, few ingredients
The great thing is that this dish is super simple and quick to make. It only takes about 25 minutes from start to finish. And you may even have all ingredients on hand already.
This airy and puffy savory Dutch Baby with cheese and fresh herbs is quick & easy to make and only needs a few ingredients. You can adapt the topping to your liking - use any cheese or mix of herbs you prefer.
Recipe: Ursula | lilvienna.com
- 3 large eggs
- 3/4 cup (100 g) all-purpose flour
- 2/3 cups (160 ml) milk (whole or 2 %)
- 1/4 + 1/8 teaspoon fine salt
- 1 tablespoon chopped fresh chive, plus more for serving
- 1/2 tablespoon chopped fresh oregano, plus more for serving
- 1/2 tablespoon chopped fresh parsley
- 2 tablespoons grated parmesan cheese
- 2 tablespoons butter for the pan
- 125 g (4-5 oz) fresh mozzarella
- 2 tablespoons crumbled feta (I prefer feta that comes in a block. The pre-crumbled kind is much drier)
- Fresh herbs like chive and oregano
- Drizzle of olive oil (optional)
- Preheat the oven to 430 °F (220 °C). If using a fan oven like I do, use 390 °F (200 °C).While preheating, place a 9 inch (23 cm) cast iron skillet in the center of the oven for 10 minutes.
- In a bowl, whisk eggs for a few seconds, using a hand whisk. Add flour and whisk to combine until no lumps are left and the batter is smooth. Add milk and salt, whisk until combined.
- Stir in chopped herbs until evenly distributed.
- Remove the hot skillet from the oven (wear oven mitts!) and add 2 tablespoons butter to the skillet, swirl the pan around to evenly coat the bottom and sides of the pan. The butter should melt quickly, otherwise the skillet isn’t hot enough. In this case, heat the skillet with the butter on the stove top, until it bubbles.
- Pour the batter into the skillet. Sprinkle the parmesan over top of the batter. Place the skillet in the center of the oven and bake until the pancake is fully puffed and browned on top, about 15-20 minutes. Using 390° F fan, it usually takes 15 minutes. If using a rather shallow skillet, place parchment paper underneath just in case the batter flows over the rim. Do not peek and open the oven during the first 13 minutes of cooking or you might deflate the Dutch Baby.
- Remove the Dutch Baby from the oven and finish with torn mozzarella cheese, crumbled feta, and fresh herbs. Lightly drizzle mozzarella with olive oil, if you like. Enjoy!