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Herb and cheese dutch baby in a skillet with a towel around the handle.
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5 from 13 votes

Herb and Cheese Dutch Baby

Prep Time15 minutes
Cook Time25 minutes
Servings: 6
Calories: 172kcal
Author: Teri & Jenny

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

Nutrition

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