Weekends are for breakfasting + brunching. That’s just a fact. It’s a time to be able to take a little more time in the morning to cook a great meal. Today we’re properly breakfasting by making this Herb and Cheese Dutch Baby!
Dutch babies aren’t difficult to pull together, but sometimes the rise aspect can be a little finicky. The trick is to make sure the batter is thin + lump less and that the pan you’re adding the batter to is nicely greased and piping hot. If you follow those basic guidelines you’ll get a light, airy and delicious Dutch baby and you can proceed to properly Breakfast! :) Enjoy! xx, Jenny
Herb and Cheese Dutch Baby
Makes 1 (12”)
3 large eggs, room temperature
2/3 cup whole milk, room temperature
2/3 cup all purpose flour
1/2 teaspoon salt
pinch cracked black pepper
2 tablespoons unsalted butter, melted cooled and divided
1/3 cup shredded gruyere
1 teaspoon sliced chives
1/2 teaspoon minced thyme
1/2 teaspoon minced oregano
1. Preheat oven to 425˚F.
2. Place a 12” cast iron skillet into the oven and preheat as well.
3. Place eggs, milk, flour, salt, pepper, and 1 tablespoon butter into the well of a blender and blend for 2 minutes, ensuring the batter is thin and smooth. Set aside.
4. Pour remaining butter into the hot skillet and swirl to coat the entire surface.
5. Pour the batter into the skillet and quickly, but carefully transfer the skillet back to the oven.
6. Bake the Dutch baby for 18 to 20 minutes or until puffed around the edges and cooked through.
7. Remove from oven and top with shredded cheese and herbs.
8. Return Dutch baby to the oven for 1 minute to allow the cheese to melt. Remove from the oven, slice and serve immediately.