📝 About This Recipe
This stunning, puffed pancake is a sophisticated twist on the classic German-American brunch staple. Unlike its sweet counterpart, this savory version is infused with a medley of fresh aromatic herbs and nutty Gruyère cheese, creating a dramatic, golden-brown crust that collapses into a tender, custard-like center. It’s a show-stopping centerpiece that brings an elegant, rustic charm to any weekend table.
🥗 Ingredients
The Batter
- 3 Large eggs (must be at room temperature)
- 3/4 cup Whole milk (slightly warmed or room temperature)
- 3/4 cup All-purpose flour (sifted for a lighter texture)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Garlic powder
Herbs and Cheese
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/3 cup Gruyère cheese (finely grated)
- 3 tablespoons Unsalted butter (for the skillet)
For Garnish
- 2-3 slices Prosciutto (torn into ribbons)
- 1/2 cup Arugula (tossed in a little lemon juice)
- 1 tablespoon Parmesan cheese (shaved)
- 1/2 Lemon (cut into wedges for squeezing)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F (220°C). Heating the pan is crucial for the 'popover' effect.
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2
In a blender, combine the room-temperature eggs, milk, flour, salt, pepper, and garlic powder.
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3
Blend on high for 30 seconds until the mixture is completely smooth and slightly frothy. Let the batter rest in the blender for 10 minutes to allow the flour to hydrate.
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4
While the batter rests, finely chop your chives, parsley, and thyme. Grate the Gruyère cheese.
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5
Pulse the blender once or twice to incorporate the herbs into the batter (do not over-blend, you want the herb flecks visible).
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6
Once the oven is fully preheated, carefully remove the hot skillet using a thick oven mitt.
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7
Add the 3 tablespoons of butter to the hot skillet. Swirl it around until it is completely melted and starting to foam, but not browned.
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8
Immediately pour the batter into the center of the hot, buttered skillet. Do not stir.
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9
Quickly sprinkle the grated Gruyère cheese evenly over the top of the batter.
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10
Return the skillet to the oven and bake for 20 to 25 minutes. Do not open the oven door during the first 15 minutes or the Dutch Baby may collapse.
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11
The Dutch Baby is done when it is puffed high above the edges of the pan and the surface is a deep golden brown.
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12
Remove from the oven and immediately top with the ribbons of prosciutto, the dressed arugula, and shaved Parmesan.
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13
Serve immediately while hot, as the puff will naturally begin to deflate within minutes.
💡 Chef's Tips
Room temperature ingredients are non-negotiable; cold eggs and milk will prevent the batter from rising properly. For the best rise, use a blender to aerate the batter, which creates the structure needed for the 'puff'. Avoid using a skillet larger than 10 inches for this recipe, or the batter will spread too thin and won't climb the walls of the pan. If you don't have a cast-iron skillet, a heavy oven-safe stainless steel pan will work, but avoid non-stick surfaces as they don't allow the batter to 'grip' and climb. To prevent a soggy bottom, serve the Dutch Baby immediately after garnishing.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a classic Mimosa for a luxury brunch experience. Serve alongside a side of thick-cut smoked bacon or breakfast sausages. A dollop of crème fraîche or Greek yogurt on top adds a lovely tangy contrast to the rich cheese. Accompany with a simple side of roasted cherry tomatoes seasoned with balsamic glaze. Offer extra lemon wedges on the side to brighten the savory flavors of the herbs.