Savory Dutch Baby with Herbs and Cheese
70% authentic · Fusion
A creative twist on the Dutch Baby, this version is made savory with the addition of fresh herbs and cheese, making it suitable for brunch or a light meal.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour1 cup
- Milk1 cup
- Eggs4 large
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Unsalted butter2 tablespoons
- Fresh chives, chopped2 tablespoons
- Fresh parsley, chopped1 tablespoon
- Shredded Gruyere cheese1/2 cup
- Crème fraîchefor serving
Steps
- 1
Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to preheat.
- 2
In a blender, combine flour, milk, eggs, salt, and pepper. Blend until smooth.
- 3
Stir in the chopped chives and parsley.
- 4
Carefully remove the hot skillet from the oven. Add the butter and swirl to coat the bottom and sides as it melts.
- 5
Pour the batter into the hot, buttered skillet. Sprinkle the shredded Gruyere cheese evenly over the batter.
- 6
Bake for 15-20 minutes, or until the Dutch Baby is puffed, golden brown, and the cheese is melted and bubbly.
- 7
Remove from oven. Serve immediately with a dollop of crème fraîche.
