A savory twist!
If you’re not familiar with Dutch babies, think of them as the combination of a pancake and a popover – fluffy, golden, and irresistibly delicious. They are typically on the sweet side, made with a fruity flavor and dusted with powdered sugar. I’ve made many variations over the years, but had never tried my hand at making a savory version – it was time to rectify that. And let me say, this Herb & Cheese Dutch Baby truly converted me to the savory side.
Dutch babies lend themselves well to savory flavors because the batter already tastes pretty eggy, with 6 full eggs (or more) in a typical batter. The eggs are what give the dish its puffy appearance since there’s no leavening ingredient in the batter (such as baking powder), along with the reaction to the cold batter hitting the hot pan. Those big bubbles will deflate rapidly once the pan is removed from the oven so don’t get too attached!
This dish is perfect for a weekend breakfast or brunch and easy to modify for personal preferences. Change up the cheese, herbs, or toppings – the batter is super versatile like that. Just make sure everyone gets a look at those fun bubbles before they deflate!
. Herb & Cheese Dutch Baby
. Yield(s): Serves 4-6
. 10m prep time
. 25m cook time
. 20m inactive
Ingredients
1 ¼ cup all-purpose flour
6 large eggs
1 cup whole milk
1 1/2 tablespoons fresh thyme leaves
1 teaspoons dried oregano
1 teaspoon dried rosemary
7 tablespoons unsalted butter
1/2 cup Parmesan cheese grated
Garnish: sea salt, additional thyme, arugula, olive oil
Preparation
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