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herb_cheese_butch_baby 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

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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.

  1. Alma Vorrei Not Specified Not Specified

    I’ve made a ton of Dutch Babies in the past and this is by far my favorite.

  2. Melissa Not Specified Not Specified

    Delicious! My favorite Dutch Baby I have ever made. Loved the cheese and herbs and I topped with a little fresh arugula. So good!!

  3. Rachael Not Specified Not Specified

    This looks so yummy!

    Rachael xx.

  4. Amanda Not Specified Not Specified

    Genius! I never thought to make my Dutch Baby savory. Bravo!

  5. Stephen Not Specified Not Specified

    This looks so good, but one family member is lactose-intolerant. Do you have any ideas on how I might make this dairy-free?

    • Cheryl Bohn Not Specified Not Specified

      Use lactose-free/reduced milk and a very aged hard cheese…The more the cheese is aged the less lactose remains. (So, soft cheeses like Brie or cream cheese will have the highest lactose content. There are also Lactase Enzyme pills that can be purhased OTC to take with the first bite of a food containing lactose. It allows the person’s system to digest the lactose (milk sugar).

  6. wenderlust Not Specified Not Specified

    Any reason I couldn’t add some ham or bacon to this?

    • Jenny Park Not Specified Not Specified

      Nope, no reason! I would just add it to the center of the Dutch baby, like the herb and cheese, and not the batter, so you don’t weigh it down!

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