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    Home > Blog > Holiday > Holiday Breakfast Recipes > Herb and Cheese Dutch Baby

    Herb and Cheese Dutch Baby

    by Teri Lyn Fisher · Published: Feb 25, 2017 · Modified: Sep 24, 2021

    Jump to Recipe

    Herb and cheese dutch baby in a skillet with a towel around the handle.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 in a skillet with a slice taken out and a towel.

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    Herb and cheese dutch baby in a skillet with a towel around the handle.

    Herb and Cheese Dutch Baby

    5 from 11 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 25 mins
    Servings: 6

      INGREDIENTS  

    • 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

      INSTRUCTIONS  

    • 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.

      NOTES  

    • *Makes 1 (12”) Dutch Baby
    Calories: 172kcal Carbohydrates: 12g Protein: 8g Fat: 10g Saturated Fat: 5g Cholesterol: 126mg Sodium: 271mg Potassium: 96mg Fiber: 1g Sugar: 2g Vitamin A: 383IU Vitamin C: 1mg Calcium: 125mg Iron: 1mg

    February 25, 2017 / 14 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Carbonara Pasta Pie
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    Reader Interactions

    February 25, 2017 / 14 Comments

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    1. Jennifer Rowley

      July 02, 2020 at 4:43 pm

      This looks so good! What do you serve with it to make it a meal?

      Reply
      • Jenny Park

        July 03, 2020 at 6:51 pm

        If you’re going for a bunch vibe you can serve it with a mixed green salad. Bacon is also nice to serve alongside the dutch baby!

        Reply
    2. Della

      May 04, 2020 at 6:19 am

      Have you ever experimented with a gluten free flour such as almond or coconut? Would be curious to know if you can get similar results for a beautiful baby.

      Reply
      • Jenny Park

        May 04, 2020 at 3:01 pm

        Hi! I actually haven’t tried almond or coconut flours for this recipe

        Reply
    3. wenderlust

      September 16, 2018 at 3:43 pm

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

      Reply
      • Jenny Park

        September 17, 2018 at 9:02 am

        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!

        Reply
    4. Stephen

      February 28, 2017 at 8:35 am

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

      Reply
      • Cheryl Bohn

        June 10, 2018 at 1:30 pm

        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).

        Reply
    5. Amanda

      February 27, 2017 at 9:12 am

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

      Reply
    6. Rachael

      February 27, 2017 at 8:17 am

      This looks so yummy!

      Rachael xx.
      theteacozykitchen.blogspot.co.uk

      Reply
    7. Melissa

      February 27, 2017 at 4:12 am

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

      Reply
      • Jenny Park

        February 27, 2017 at 9:53 am

        Yes! Love the arugula addition for sure!

        Reply
    8. Alma Vorrei

      February 27, 2017 at 12:25 am

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

      Reply
      • Jenny Park

        February 27, 2017 at 9:52 am

        So happy to hear that!

        Reply

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