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Savory Dutch Baby
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- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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
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
Cooking Notes
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...?
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!
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 Size Butter Eggs Milk & Flour
2-3 qt ¼ c 3 ¾ cup each
3-4 qt 1/3 c 4 1 c each
4-4.5 qt ½ c 5 1 ¼ c each
4.5-5 qt ½ c 6 1 ½ c each
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!
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.
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.
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!
In Sweden this would be an ugnspankaka (oven pancake), either sweet with sugar and butter, or savory with cheese and ham.
Delicious.
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!
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.
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 Size Butter Eggs Milk & Flour
2-3 qt ¼ c 3 ¾ cup each
3-4 qt 1/3 c 4 1 c each
4-4.5 qt ½ c 5 1 ¼ c each
4.5-5 qt ½ c 6 1 ½ c each
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.
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.
Very interesting, it is actually quite beautiful, so big when cooked it looked like a crater! Loved it, served it with an arugula salad with a honey/lemon vinaigrette. Nice easy dinner.
I halved the recipe and made it in a 12 inch cast iron. Definitely wouldn’t have had enough room to make the full recipe. But it was delicious!
It didn’t poof, in fact it was heavy and too eggy. The sweet version is much better.
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.
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.
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!
Made exactly as written. So delicious! I can't wait to now try variations galore.
Delicious! I added Black Forest ham— delicious.
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.
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.
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
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!
Far too many eggs for an original ‘pud taste, too much Parmesan, too. More salt (depends on palate)
Far too many eggs, less Parmesan, more salt
Delicious, but quite rich. I’ll be reducing the butter to 4tbs next time.
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