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

Herb and Cheese Dutch Baby

Teri & Jenny
5 from 8 votes
Prep Time 15 mins
Cook Time 25 mins
Servings 6
Calories 172 kcal


  • 3 large eggs, room temperature
  • cup whole milk, room temperature
  • cup all purpose flour
  • ½ teaspoon salt
  • pinch cracked black pepper
  • 2 tablespoons unsalted butter, melted cooled and divided
  • 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


Calories: 172kcalCarbohydrates: 12gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 126mgSodium: 271mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 383IUVitamin C: 1mgCalcium: 125mgIron: 1mg
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