Name: Savory Dutch Baby
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 3 large eggs, room temperature; 3/4 cup all-purpose flour; 3/4 cup whole milk, room temperature; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh thyme leaves, plus more for garnish; 2 tablespoons fresh chives, finely chopped; 1/4 cup grated Parmesan cheese; 3 tablespoons unsalted butter; 1/2 cup cherry tomatoes, halved, for topping; 4 slices prosciutto or bacon, cooked crisp, for topping; 2 ounces goat cheese or feta, crumbled, for topping

Instructions

Prepare the batter

In a blender, combine eggs, flour, milk, salt, and pepper. Blend until smooth and frothy, about 30 seconds. Add thyme, chives, and Parmesan cheese and pulse a few times just to incorporate. Let the batter rest for 10 minutes at room temperature.
Preheat the pan

Place a 10-inch cast-iron skillet or oven-safe pan in the oven and preheat to 425°F (220°C). Allow the pan to heat for at least 10 minutes while the batter rests.
Prepare the pan and bake

Carefully remove the hot skillet from the oven. Add the butter and swirl to coat the bottom and sides as it melts. Immediately pour the batter into the hot skillet and quickly return it to the oven. Bake until puffed and golden brown, about 20-25 minutes. The Dutch baby will rise dramatically around the edges.
Add toppings

Remove the Dutch baby from the oven (be aware that it will begin to deflate almost immediately, which is normal). Top with halved cherry tomatoes, crumbled goat cheese or feta, and torn pieces of crispy prosciutto or bacon.
Garnish and serve

Sprinkle with additional fresh thyme leaves and freshly ground black pepper. Slice into wedges and serve immediately while still warm and slightly puffed.

Savory Dutch Baby

Ingredients

Instructions

Nutritional Information