Savory Dutch Baby

| January 11, 2019 | 0 Comments


1 cup plus 2 tablespoons all-purpose flour.

8 large eggs

¾ cup whole milk

3-4 tbsp minced chives

6 tbsp unsalted butter

¾ cup grated Parmigiano-Reggiano or Gruyère

½ teaspoon kosher salt

½ teaspoon ground black pepper

Lemon wedges, for serving



1. Heat oven to 425 degrees or 220C. Put eggs in a bowl and flour in another separate bowl. Whisk together eggs.


2.  Add milk and whisk.


3. Then add chopped chives and whisk.


4.  Then add it to the flour and whisk.  Also add salt&pepper.


5. Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns.


6. Pour batter into pan.


7. Scatter cheese over the top. Put into the oven and bake until puffed and golden, about 20-25 minutes.


8. Serve with lemon wedges on the side. ENJOY

Category: Berlin Kitchen

About the Author ()

Leave a Reply