Savory Dutch Baby
Updated Nov. 13, 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 find using cup measurements very messy and prefer using a scales which has both metric and imperial measurement.
A favorite for years; provided you stick MOSTLY to the egg/liquid/flour ratios, it's pretty forgiving. Cut butter to ~4 Tbsp. Use 9 eggs and whole wheat flour. Throw in whatever fresh herbs (be generous, we love chives, basil, and parsley) or dried (use a light touch) on hand. I don't have whole milk and so just mix skim and 1/2 and 1/2. Bake in cast iron; turns out beautifully every time. Can confirm, though, that accidentally skipping the milk is NOT a great idea ;-)
Great recipe. My oven almost torched it at 20 minutes. I'll go with 17 minutes next time.