Essentially a giant popover, this savory Dutch baby emerges from the oven dramatically puffed, with crisp edges and a tender, eggy center. A blender makes quick work of the batter, while a little cornstarch helps create that contrast in textures. Don’t be alarmed when it begins to deflate after leaving the oven—that’s exactly what it’s supposed to do.
Top your Dutch baby with fried eggs, avocado, and shaved ham; smoked salmon, crème fraîche, and sliced scallions; or sautéed kale, crispy bacon, and aged cheddar.
Looking for a sweet Dutch baby? Head this way →
Savory Dutch baby FAQs
Why didn’t my Dutch baby puff up?
A properly preheated skillet is key: This recipe heats the pan in a 450° oven for at least 25 minutes so the batter starts cooking as soon as it hits the surface. Room-temperature ingredients and whipping plenty of air into the eggs also encourage a good rise. And remember, your Dutch baby will naturally deflate after it comes out of the oven.
Do I need a blender to make this Dutch baby?
A blender quickly incorporates air into the eggs, helping the Dutch baby puff. No blender? Several Bon Appétit readers have successfully made this recipe using a whisk; beat the eggs vigorously until very frothy before adding the remaining ingredients.
Recipe information
Ingredients
cup whole milk, room temperature
tablespoons unsalted butter, melted, slightly cooled, divided
teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
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Step 1
Place a medium ovenproof skillet, preferably cast iron, on a rack in middle of oven and preheat oven to 450°. Let skillet heat at least 25 minutes (prepare your toppings while you wait).
Step 2
Blend 3 large eggs, room temperature, in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in ¾ cup whole milk, room temperature, then 2 Tbsp. unsalted butter, melted, slightly cooled; blend another 30 seconds. Add ½ cup (63 g) all-purpose flour, 2 Tbsp. cornstarch, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper and blend just to combine. (This batter doubles well if you want to scale up.)
Step 3
Carefully remove skillet from oven; add remaining 1 Tbsp. unsalted butter, melted, slightly cooled, and swirl pan to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
Photo by Alex Lau
Editor’s note:This savory Dutch baby recipe was first printed in our 2016 Baking special issue; it has been updated for style. Head this way for more great brunch recipes →
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 14 Saturated Fat (g) 8 Cholesterol (mg) 165 Carbohydrates (g) 18 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 8 Sodium (mg) 310
PancakeBakingBreakfastBrunchEasy
Source: www.bonappetit.com
