Savory Dutch Baby Recipe (2024)

I think volume measure is easier -- not everyone has a kitchen scale that measures grams. And it makes very little difference to the recipe. Maybe the NY Times can show both volume and weight measures to accommodate everyone.

Would be nice to see at least all new recipes published by the NY Times using mass instead of volume for appropriate quantities. How much cheese is 3/4 C when it depends on the moisture in the cheese and the size of one's grater? Better to say 100g.

Living in Italy, it would indeed be so useful if the Times Cooking team could make some kind of accommodation to those of us living with metric. While I can use online converters and have plenty of gadgets in my kitchen, sometimes if this info were already present in the recipe I would be motivated sooner to try it out. Or a "convert" button to switch to the preferred option...?

wow is this ever good! two eggs, one half cup each flour and milk, mix. Saute onions in butter, add chopped cooked baby spinach , bits of leftover ham slice. Pour batter over, bake! yummy!

My Dutch baby did not pouf as promised. Then I remembered that when making Yorkshire pudding, all ingredients need to be at room temperature. Next attempt- poof- I got plenty of pouf!

Bert Greene offered a sweet version of this back in the mid to late 70s in GQ Magazine when he was their food editor. He called it Paris Breakfast. It was a dish for two. 2 Tb butter, 2 eggs, 1/2 C milk 1 Tb Grand Marnier, 2 Tb sugar 1/2 C flour, juice of 1 lemon, and confectioner's sugar for dusting. I miss Bert.

LIghten up, Jules. With 8 eggs [for 4 to 6 people]
it's that much more nourishing....and delicious.
Tastes are relative -- words like absurd do not fit.

I made half a batch. I used 3 jumbos, 1/2 C flour and 3/4 cup milk, full amount of herbs. Added 1/4 C cheese to the batter and the rest on top, baked for 20 min. It came out perfectly. Puffy around the edges and custardy inside. That suggests that you need to increase the amount of milk in this recipe to at least a cup or more get a proper Dutch baby!

Sunset magazine published a similar recipe in the 1970's--my go-to dinner in college--that incorporated sautéed mushrooms, onions, garlic, or anything you could think of. Delish!

Absolutely! I substitute gluten-free flour all the time for APF. It is best if the recipe gives the flour measurement in weight, although this one does not. I use 140g as my one cup of flour weight and have always had great results.

When lowering the number of eggs used, be careful to correctly lower the amount of flour - it is not a direct one-to-one ratio.

Made exactly as written. So delicious! I can't wait to now try variations galore.

Delicious! I added Black Forest ham— delicious.

Have to comment, I still have the page from Sunset Magazine, January 1977, in my recipe binder. I use it all the time and made note that the quantity with 3 eggs, 3/4 cup each of flour and milk, 4T butter works perfectly in my 10” iron skillet. Just right for 2 hungry people.

I made this recipe on a whim and panicked as it baked and I read the comments because I certainly hadn't used room temperature ingredients. My angst was for naught, as I pulled out a sky high, golden brown deliciously crispy Dutch baby 25 minutes later. So excited to add this to our quick and easy savory bake repertoire.

Delish and easy! For a 10 inch skillet I did about 3/4 of all ingredients and it turned out great and surprisingly filling (split 4 ways). Could use half the butter to make it healthier- my mom’s Dutch baby recipe only uses 1 T butter for 10 inch skillet

Excellent! Instead of the Sriracha, try it with a little lemon juice, creme fraiche, smoked salmon and fresh dill scattered on top. You and your guests will not be disappointed!

Far too many eggs for an original ‘pud taste, too much Parmesan, too. More salt (depends on palate)

Far too many eggs, less Parmesan, more salt

Delicious, but quite rich. I’ll be reducing the butter to 4tbs next time.

I made this gluten free with great results. Used bobs Redmill GF flourPlus 1/2 tsp each xanthum gum and baking powder. Resulting product was indistinguishable from original Wahoo!

To Make this gluten free. Uses bobs red mill gf flour plus 1/2 tsp xanthum gum and 1/2 tsp baking powder. Everything else the same. Fabulous

Not your typical Dutch baby if that’s what you are looking for. An open mind and a breakfast fueling mindset helps. The Dutch baby puffs up, not like your typical fluffy Dutch baby texture. It definitely is egg forward, but definitely tasty, I would use gruyere next time instead of Parmesan.

Can you add meat into this? I don’t want it to over coook the meat!

Too eggy. Use another Dutch Baby recipe!

Too bready. Back to our old, eggier Baby.