Savory Dutch Baby With Boursin and Peas Recipe

 

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4 to 6 servings

Yield: 9-inch Dutch baby

The History of the Dutch Baby Also known as a German pancake, the term Dutch baby was trademarked by the owner of Seattle restaurant, Manca’s, in 1942. This breakfast classic was so named from the misinterpretation of the appellation “Deutsch” (meaning German) and “baby” from the mini pancakes they also sold.

What is a Dutch Baby? Unlike American pancakes, Dutch babies are more like a cross between a soufflé and Yorkshire pudding. The batter is baked in a buttered cast-iron skillet yielding a fluffy and billowy, yet lightly crispy pancake.

The majority of Dutch babies are served sweet topped with things like fruit, sugar, or cream. Here I make a savory Dutch baby with one of my favorite cheeses, Boursin (garlic and herb flavor is my favorite but really any of them would work), and buttery, herby English peas.

What to Serve with This Dutch Baby Pair your savory Dutch baby with the perfect brunch mimosa and make some other essential brunch recipes to go with it.

Recipe Tips

• If you don’t have a cast-iron pan, you can use any skillet that is safe to put in the oven, but it may not puff or come out as nice.
• If you don’t have a blender, you can whisk everything together by hand.

Make Ahead:

• The batter can be made up to 3 days in advance and stored in an airtight container or jar in the fridge. Remove the batter from the fridge at least 30 minutes before using it to bring it to room temperature, and give it a little whisk before using.

Ingredients

For the Pancake:

• 3 large eggs
• 3/4 cup whole milk
• 2/3 cup (80 grams) all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons unsalted butter (for the skillet)
• 2 teaspoons finely chopped fresh Italian parsley
• 2 teaspoons finely chopped scallions

For the Peas:

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh English peas
• 2 cloves garlic, minced
• 1 1/2 tablespoons finely chopped scallions
• 1/2 cup water
• 1 1/2 tablespoons finely chopped fresh Italian parsley
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• Finely grated zest of 1 lemon

To Finish:

• 1 puck (5.2 ounces) Boursin cheese
• 1 tablespoon finely chopped fresh Italian parsley (optional)
• Pea shoots (optional)

Steps to Make It

1. Make the Dutch Baby:

   • Gather the ingredients. Preheat the oven to 450°F and place a 9-inch cast-iron skillet in the oven to heat.
   • In a blender, combine the eggs, milk, flour, melted butter, salt, and pepper. Blend until smooth.
   • Once the oven is ready, carefully remove the hot skillet and add the remaining 2 tablespoons of butter, swirling to coat the bottom.
   • Quickly pour in the batter and sprinkle the finely chopped parsley and scallions on top.
   • Place the skillet in the oven and bake for 20 to 25 minutes until the Dutch baby is puffed and lightly browned around the edges.

2. Cook the Peas:

   • Gather the ingredients.
   • While the Dutch baby bakes, melt the butter and olive oil in a skillet over medium-high heat.
   • Add the peas, garlic, and scallions, and sauté for 1 to 2 minutes until the garlic is fragrant but not browned.
   • Add 1/2 cup water, and continue to cook until the peas are tender and the water has evaporated, about 5 minutes.
   • Add the parsley, salt, pepper, and lemon zest. Stir to combine and set the peas aside until the pancake is done.

3. Garnish and Serve:

   • Remove the Dutch baby from the oven and top with heaping spoonfuls of Boursin cheese and the cooked peas.
   • Garnish with more chopped parsley and pea shoots if desired. Serve immediately.

Variations

• Add a fried egg or some delicious cured meats like prosciutto on top.
• Use your favorite herbs instead of the parsley. Tarragon, thyme, and basil are all good options.
• Try another soft cheese like fresh goat cheese (chèvre), sheep's milk cheese, or crumbled feta instead of Boursin.
• Top the Dutch baby with spring mix lightly dressed in a tart lemony dressing.

How to Store

• It's best to eat the Dutch baby the day it's made. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven at 400°F.

Nutrition Facts (per serving)

• Calories: 302
• Fat: 21g
• Carbs: 17g
• Protein: 12g

Enjoy this savory twist on a classic Dutch baby for your next brunch or breakfast. The combination of fluffy pancake, creamy Boursin cheese, and vibrant peas is sure to impress your guests and delight your taste buds.