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Savory Dutch Baby

This savory Dutch baby delivers comfort and flavor, and it brings a smile. It’s the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. —Susan Anderson, Helena, Montana
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings


  • 6 tablespoons butter
  • 2 tablespoons chopped shallot
  • 8 large eggs, room temperature
  • 3/4 cup 2% milk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 3/4 cup grated Parmesan cheese


  • Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes.
  • In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan.
  • Bake until puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
Nutrition Facts
1 slice: 343 calories, 21g fat (11g saturated fat), 290mg cholesterol, 542mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 15g protein.

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  • cynandtom
    May 27, 2020

    I followed recipe exactly. It reminded me of our Yorkshire that we have been making for years, probably my favorite side dish. This was a different version using a higher ratio of eggs and Parm. This will definitely be added into our side dish repertoire. Hubby and I were mesmerized watching it through the oven door as it puffed up, and up, and up on the sides up like a science experiment that could go wrong, but it didn’t. LOL It came out oh so right, it made a show stopping presentation when it came out as those puffy sides came out a beautiful golden brown. The outside was crispy and flaky, the inside was dense and bready goodness. In case you couldn’t tell we absolutely loved it!