The best dutch baby.
Have you made a dutch baby before? It’s basically a pancake meets an omelet and it’s how I wish every omelet tasted (I’m not the biggest omelet fan). After trying it I felt similar to how I felt the first time I had chilaquiles, which was, “HOW HAVE I LIVED THIS LONG AND NOT REALIZED THIS MEAL EXISTS?!”
This recipe is heavily influenced by Tansey’s recipe with only a couple adjustments. One adjustment being that we always double the recipe and make two skillets worth (the photos in this post show us doubling the recipe). The other adjustment being we change up the cheese.
We love this dish for many reasons. Mainly because 1) we always have the ingredients for this on hand: eggs, milk, flour, cheese, 2) the girls love it and readily accept it, and 3) it comes together quick making it a great option for those nights when it’s dinner time but there is no dinner planned out.
I actually haven’t made this dish once. Andrew is the dutch baby maker in our house and this is usually made when I’m working until 5 and Andrew needs to handle the dinner making.
I know you can make sweet dutch babies, but the savory ones have been lining up with my cravings nicely. I’d really like to make a smoked salmon everything bagel version soon and I’m sure I will. Right now, we typically have been serving this classic dutch baby with roasted cauliflower and a side salad.
Cheesy Dutch Baby
Yield: Serves two (you'll need sides though to make this serve two)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2/3 cup all-purpose flour
2/3 cup milk
1/4 tsp salt
1/3 cup grated aged cheddar
3 tbsp butter
1/3 cup finely grated good-quality parmesan
Preheat oven to 450F.
In a bowl, whisk together the eggs and flour. Whisk in the milk and salt. Whisk in the cheddar. (You'll save the parmesan to sprinkle on the top.)
Heat a 10-inch cast-iron skillet over medium heat until hot. Add in the hunk of butter and after a minute turn off the heat. The butter will keep melting and once completely melted, swirl the butter around the skillet to coat the entire bottom. Pour your batter into the melted butter. Sprinkle the parmesan on the top. Transfer skillet to the oven and bake for 12-15 minutes, or until the dutch baby puffs up and browns across the top.
The photos in this blog post show us doubling the recipe.
Recipe is slightly modified from Dinner Uncomplicated.
If this looks like a light dinner, I agree. Usually we have 2 sides with dinner, but this was a just get dinner on the table kinda night and the girls had dutch baby, a spring of salad, and cuties. I don’t remember, but if hungry I know me and I would’ve just had a larger before bed snack.