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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

Savory Dutch Baby

This savory Dutch baby is filled with melty mozzarella and fresh chives—simple, delicious, and seriously impressive on any brunch, lunch, or dinner table.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, brunch
Cuisine: german
Servings: 6
Calories: 181kcal
Author: Teri & Jenny

Ingredients

  • 3 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/2 cup all purpose flour
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter melted and cooled
  • 1/2 cup shredded mozzarella
  • 1 tablespoon sliced chives
US Customary - Metric

Instructions

  • Preheat oven to 425˚F.
  • Place a 10” cast iron skillet into the oven and preheat.
  • Place eggs, milk, flour, salt, and 2 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 sprinkle with cheese.
  • Bake the Dutch baby for 20 to 25 minutes or until puffed around the edges and cooked through.
  • Remove from oven and top with sliced chives.

Notes

  • *Makes 1 (12”) Dutch Baby

Nutrition

Calories: 181kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 297mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg