Savory Dutch Baby

Football season is here and this is the perfect dish for those Sunday brunch games. So very easy, I literally threw the ingredients in my magic bullet, blended, poured in a pre-heated cast iron skillet and baked. I always love an easy dish that makes me look good 🙂

Savory Dutch Baby

3 eggs room temp

3/4 cup milk

2 tablespoons melted butter

1/2 cup all-purpose flour

2 tablespoons cornstarch

3/4 teaspoons salt

1/2 teaspoon pepper







Preheat your oven to 450* Place your 10 inch cast iron skillet in the oven to preheat.

Place your eggs in the blender and pulse until well blended and frothy. Add your milk and melted butter, pulse until well blended. Add your flour, cornstarch, salt & pepper and pulse until smooth.

Bring your cast iron skillet out of the oven and give a swirl of olive oil. Pour in your Dutch Baby batter and pop back into the oven. Set your timer for 20 minutes. After 20 minutes your Dutch Baby should be done. Sprinkle some fresh arugula in the center, top with burrata, fresh tomatoes, basil and give a swirl of EVOO.

Will serve 4 as a brunch item, will serve more as an appetizer.

Tips Tricks & Secrets

  • I used a basil garlic Parmesan butter from King Soopers
  • Try truffle butter
  • I used a tablespoon Tzatziki seasoning from Oil & Vinegar Store
  • Try some fresh chopped herbs, parsley, chives, basil, oregano etc
  • I have used ceramic dishes and casserole dishes but really prefer the cast iron skillet.