By Melissa Clark
- Total Time
- 45 minutes
- Rating
- 5(2,268)
- Notes
- Read community notes
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme. You can serve it for brunch, pancake style. Or try it as an hors d’oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.
Featured in: A Big, Poufy Pancake Goes Savory
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Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
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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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
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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.
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2,268
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Cooking Notes
Linda
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.
M
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.
Antonia
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...?
betty
wow is this ever good! two eggs, one half cup each flour and milk, mix. Saute onions in butter, add chopped cooked baby spinach , bits of leftover ham slice. Pour batter over, bake! yummy!
Mona Lyn Reese
Last year, Sunset magazine had a similar recipe. They included a chart for various sizes and which size pan to use. I make them all the time. Here's their chart:
Pan SizeButterEggs Milk & Flour
2-3 qt¼ c 3 ¾ cup each
3-4 qt1/3 c 4 1 c each
4-4.5 qt½ c 5 1 ¼ c each
4.5-5 qt½ c 6 1 ½ c each
Betsy Rich
My Dutch baby did not pouf as promised. Then I remembered that when making Yorkshire pudding, all ingredients need to be at room temperature. Next attempt- poof- I got plenty of pouf!
Charles Greene III
Bert Greene offered a sweet version of this back in the mid to late 70s in GQ Magazine when he was their food editor. He called it Paris Breakfast. It was a dish for two. 2 Tb butter, 2 eggs, 1/2 C milk 1 Tb Grand Marnier, 2 Tb sugar 1/2 C flour, juice of 1 lemon, and confectioner's sugar for dusting. I miss Bert.
Bren
LIghten up, Jules. With 8 eggs [for 4 to 6 people]
it's that much more nourishing....and delicious.
Tastes are relative -- words like absurd do not fit.
Ellen
I made half a batch. I used 3 jumbos, 1/2 C flour and 3/4 cup milk, full amount of herbs. Added 1/4 C cheese to the batter and the rest on top, baked for 20 min. It came out perfectly. Puffy around the edges and custardy inside. That suggests that you need to increase the amount of milk in this recipe to at least a cup or more get a proper Dutch baby!
Susan
In Sweden this would be an ugnspankaka (oven pancake), either sweet with sugar and butter, or savory with cheese and ham.
Delicious.
Lucinda
Sunset magazine published a similar recipe in the 1970's--my go-to dinner in college--that incorporated sautéed mushrooms, onions, garlic, or anything you could think of. Delish!
Alexandra Lightning
Absolutely! I substitute gluten-free flour all the time for APF. It is best if the recipe gives the flour measurement in weight, although this one does not. I use 140g as my one cup of flour weight and have always had great results.
Evelyn
Bert Greene offered a sweet version of this back in the mid to late 70sHe called it Paris Breakfast. It was a dish for two. 2 Tb butter, 2 eggs, 1/2 C milk 1 Tb Grand Marnier, 2 Tb sugar 1/2 C flour, juice of 1 lemon, and confectioner's sugar for dusting.
Sunset magazine recipe.included a chart for various sizes and which size pan.
Pan SizeButterEggsMilk & Flour
2-3 qt¼ c3¾ cup each
3-4 qt1/3 c41 c each
4-4.5 qt½ c51 ¼ c each
4.5-5 qt½ c61 ½ c each
Mona Lyn Reese
Here's the second half of my post.
When I make this recipe, I weigh the ingredients. One cup of AP flour weighs 5 ounces. 1 cup butter weighs 8 ounces, and a large egg 2 ounces.
Mine turn out perfectly every time. The oven temperature and technique in Julia's recipe and the Sunset one are the same.
Aaron Taylor
When lowering the number of eggs used, be careful to correctly lower the amount of flour - it is not a direct one-to-one ratio.
Dylan
I threw some sliced shallots with oil in the oven at the same time and topped the baby with them say the end! Highly recommend. Mine wasn’t super puffy but could’ve been the ingredient or room temp. Still delicious.
Laurie Heath
I liked this more than my partner, so I will definitely make this again! I cut the recipe: 3 eggs, 1/2 C each of milk, and I used Penzey's Sunny Paris in place of the fresh herbs. I also probably used more cheese...because cheese! Next time I'll add a little meat...bacon, prosciutto, or sausage.
yuMNy
Cut down for a 10 inch pan, so I used 6 eggs, 105 grams flour, a little over a 1/2 cup milk, and a scant 1/2 tsp fleur de sel. It was DELICIOUS, the Parmesan creates the loveliest crispy crust on the exterior. I was worried at first that it wouldn’t puff, but I just needed patience. There are only two of us on this lovely Sunday morning, and we are both STUFFED from trying to finish it in one sitting; it’s that good. Don’t leave off the lemon and sriracha!
Kate
Made exactly as written. So delicious! I can't wait to now try variations galore.
betsy
Delicious! I added Black Forest ham— delicious.
Fay P
Have to comment, I still have the page from Sunset Magazine, January 1977, in my recipe binder. I use it all the time and made note that the quantity with 3 eggs, 3/4 cup each of flour and milk, 4T butter works perfectly in my 10” iron skillet. Just right for 2 hungry people.
Kelly
I made this recipe on a whim and panicked as it baked and I read the comments because I certainly hadn't used room temperature ingredients. My angst was for naught, as I pulled out a sky high, golden brown deliciously crispy Dutch baby 25 minutes later. So excited to add this to our quick and easy savory bake repertoire.
Sally
Delish and easy! For a 10 inch skillet I did about 3/4 of all ingredients and it turned out great and surprisingly filling (split 4 ways). Could use half the butter to make it healthier- my mom’s Dutch baby recipe only uses 1 T butter for 10 inch skillet
Kristina
Excellent! Instead of the Sriracha, try it with a little lemon juice, creme fraiche, smoked salmon and fresh dill scattered on top. You and your guests will not be disappointed!
Kirsten
Far too many eggs for an original ‘pud taste, too much Parmesan, too. More salt (depends on palate)
Kirsten
Far too many eggs, less Parmesan, more salt
Romy M
Delicious, but quite rich. I’ll be reducing the butter to 4tbs next time.
Linda
I made this gluten free with great results. Used bobs Redmill GF flourPlus 1/2 tsp each xanthum gum and baking powder. Resulting product was indistinguishable from original Wahoo!
Linda
To Make this gluten free. Uses bobs red mill gf flour plus 1/2 tsp xanthum gum and 1/2 tsp baking powder. Everything else the same. Fabulous
A great breakfast start
Not your typical Dutch baby if that’s what you are looking for. An open mind and a breakfast fueling mindset helps. The Dutch baby puffs up, not like your typical fluffy Dutch baby texture. It definitely is egg forward, but definitely tasty, I would use gruyere next time instead of Parmesan.
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