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
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Herb and Cheese Dutch Baby
- 3 large eggs, room temperature
- ⅔ cup whole milk, room temperature
- ⅔ cup all purpose flour
- ½ teaspoon salt
- pinch cracked black pepper
- 2 tablespoons unsalted butter, melted cooled and divided
- ⅓ cup shredded gruyere
- 1 teaspoon sliced chives
- ½ teaspoon minced thyme
- ½ teaspoon minced oregano
- Preheat oven to 425˚F.
- Place a 12” cast iron skillet into the oven and preheat as well.
- 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.
- Pour remaining butter into the hot skillet and swirl to coat the entire surface.
- Pour the batter into the skillet and quickly, but carefully transfer the skillet back to the oven.
- Bake the Dutch baby for 18 to 20 minutes or until puffed around the edges and cooked through.
- Remove from oven and top with shredded cheese and herbs.
- Return Dutch baby to the oven for 1 minute to allow the cheese to melt. Remove from the oven, slice and serve immediately.
- *Makes 1 (12”) Dutch Baby