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Cheesy Dutch Baby With Green Sauce

4.9

(10)

A Cheddar Dutch Baby served in a castiron skillet with green sauce.
Photograph by Isa Zapata, Food Styling by Liberty Fennell, Prop Styling by Suzie Myers

The first time I ordered Dutch baby at a restaurant, I was flabbergasted by what arrived at the table. It was delicious, of course, but nothing like the versions I grew up eating. My mom’s take on Dutch baby, which was the highlight of every breakfast-for-dinner night, is impressively lofty-looking (and lofty-tasting!), much more like frittata than a thin crepe. Her trick? She scales up her recipe but keeps the cooking vessel the same size, so that even when the characteristically puffed dish sinks after cooking, it stays thick and eggy—substantial enough to anchor a full meal.

This savory version follows her guidance, with five eggs yielding an ultra-puffed and cheesy Dutch baby that will easily serve four. Achieve maximum lift by using room temperature milk and eggs, and pair the finished product with a bright arugula salad whose herbaceous dressing (like the batter itself) will quickly come together in the blender.

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What you’ll need

Ingredients

1¼

cups all-purpose flour

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided

Freshly ground black pepper

5

large eggs, room temperature

1¼

cups milk, room temperature

4

Tbsp. unsalted butter

6

oz. sharp cheddar, coarsely grated

1

oz. Parmesan, finely grated

1

garlic clove, finely grated

2

cups (packed) mixed tender herbs (such as parsley, cilantro, mint, and/or chives)

3

Tbsp. extra-virgin olive oil

3

Tbsp. fresh lemon juice

3

cups trimmed arugula

Preparation

  1. Step 1

    Place a rack in middle of oven; preheat to 425°. Whisk 1¼ cups all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and lots of freshly ground black pepper in a medium bowl to combine.

    Step 2

    Blend 5 large eggs, room temperature, in a blender on high until combined and frothy, about 1 minute. Add 1¼ cups milk, room temperature, then dry ingredients, blending to incorporate after each addition.

    Step 3

    Place 4 Tbsp. unsalted butter in a 12" cast-iron or other ovenproof skillet. Set on a baking sheet and heat in oven until melted. Carefully remove pan from oven. Blend egg mixture 30 seconds (just to refresh the frothiness), then pour half of mixture into skillet. Sprinkle in half of 6 oz. sharp cheddar, coarsely grated, and half of 1 oz. Parmesan, finely grated. Pour in remaining batter, then top with remaining cheddar and Parmesan (the batter will not form layers, but adding in steps helps integrate some cheese deeper into the Dutch baby). Immediately return pan to oven (still on baking sheet) and bake until golden brown and puffed, 20–25 minutes. Let cool slightly (Dutch baby will sink as it cools).

    Step 4

    While the Dutch baby bakes, clean blender and blend 1 garlic clove, finely grated, 2 cups (packed) mixed tender herbs (such as parsley, cilantro, mint, and/or chives), 3 Tbsp. extra-virgin olive oil, 3 Tbsp. fresh lemon juice, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt until mostly smooth (some herb flecks are okay).

    Step 5

    Place 3 cups trimmed arugula in another medium bowl and drizzle with dressing as desired; toss to coat. Serve Dutch baby with salad. (If you want to top the Dutch baby with the salad, serve immediately to keep the salad from wilting.)

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  • Printing the recipes is easy - as long as you're not scrolled up to the top of the page. If you scroll down a little bit, a block will appear in the upper-left that has an envelope (for emailing the link), a Pinterest icon, and a printer icon. Clicking on the printer will let you print a nice, clean copy.

    • Anonymous

    • 4/22/2024

  • Why does Bon Appetit make it so difficult to print their recipes? So frustrating! Am I missing the obvious?

    • Anonymous

    • Denver, CO

    • 4/21/2024

  • We liked it a lot. The salad is a must in my opinion, there is a lot of dairy (which is good), and a nice green salad with a little bitter, garlic,herbs, and lemon balances all that.

    • JB

    • Los Angeles

    • 4/21/2024

  • This was so easy to make and so good. Great flavor!! It is even good cold. I used a variety of cheeses and they were great. It will be fun to experiment with a variety of types of cheese and herbs and maybe a few veggies like corn in the next batches. This will be a staple in my recipes. And I agree, this is not a quiche. It doesn't have and doesn't need a crust.

    • Nette

    • northern CA

    • 4/20/2024

  • I was first introduced to this type of pancake many years ago, when it was called "David Eyre's Pancake". That called for a thinner version, topped with powdered sugar. Since then I have seen it called a Dutch Baby, Dutch Pancake, and Giada calls her a Dutch Daddy. I use the latter which uses the same proportions as this recipe for flour, eggs, etc., but is sweet rather than savory, so no cheeses. Personally I top mine with coconut or sliced almonds, and serve with maple syrup and sometimes sour cream. Then it's served with berries and/or sliced banana. Yum.

    • Dnaada

    • Honolulu, HI

    • 4/19/2024

  • ESTHER WILLIAMS!!! Omg!! I LOVE your movies. I grew up calling Dutch Babies a Milwaukee Pancake. It has always been a favorite. This sounds like a cross between a cheese soufflé and a Milwaukee Pancake. Looking forward to trying it.

    • Elle Weekend

    • Texas

    • 4/19/2024

  • Joseph, does leaving a rude remark made you feel better than everyone else?

    • Anonymous

    • Knoxville

    • 4/19/2024