Savory Dutch Baby
Updated Nov. 14, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
376 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 19 grams protein; 366 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.
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Preparation
- 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.
Private Notes
Comments
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.
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.
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...?
I love a Dutch baby and agree room temp eggs and milk make it puffier. One other suggestion is use your food processor to blend the eggs, milk and then dry ingredients. This creates a fluffy batter that when poured into the hot pan and put into the oven is well on its way to a fluffy dish. Added arugula and red onion with a lemon vinaigrette and an over easy egg for a Sunday vegetarian dinner.
We decided that this recipe is misnamed. It should be called an Impossible Quiche (y'all remember the old Impossible Pies?) This many eggs with this little milk and flour made a lovely crust with a perfect quiche-like filling. Will make again with savory fillings.
Took another reviewer's suggestions: 1) sautéed 1/2 c chopped onion (1/2 c sliced shallots would be great, too) and 2 c baby spinach in the butter. 2) Scattered 1 c thinly sliced ham on top . 3) Added 1 heaping tsp Dijon mustard and a generous pinch of cayenne Made a delicious, filling brunch. Love Melissa Clark's recipes!