Herbed Parmesan Dutch baby from Dinner: Changing the Game (page 171) by Melissa Clark

  • Parmesan cheese
  • chives
  • thyme
  • eggs
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tarragon for chives.

  • Summerlandsky on April 04, 2020

    I made this with 9 eggs and a full cup of milk. I also used a Cooks Country trick and replaced the extra 2 tablespoons of flour with 1/4 cup cornstarch ( a little extra to account for extra egg and milk). The cornstarch makes it crispier. The cheese was probably a little more than a cup of Parmesan and a shredded blend I had in my fridge. I didn’t add the flaked salt until the finish with reserved thyme and chives. Served it with a hearty salad. My kids, 9 and 12, and my husband gobbled it up! Easy dinner.

  • blintz on October 20, 2018

    Finally had a chance to make this recipe. I've only made sweet versions of this humongous pancake. I had almost a pound of very fresh chanterelles from Berkeley Bowl that I brought home to Boston, so I sauteed them with shallots while the eggs were cooking. A fab combo and it looked amazing. Used an 11 inch cast iron skillet. Thyme and tarragon for herbs. Next time I will cook the eggs a bit less.

  • chawkins on May 12, 2018

    My husband loved this. I have a 7’’ cast iron skillet and I cook for the two of us only, so I just made a third of the recipe and that even worked. The cooking time was a lot less than that for the whole recipe, it was done in about 12 minutes. All measurements were approximates, as I used 3 eggs rather than 2 and 2/3 eggs and I have no measuring spoons for 1/6 tsp.

  • Rradishes on February 24, 2018

    Easy week night dinner. Next time I'll try to scale down, 8 eggs makes too much for 2 people. Also next time I'll go less on the flour, it was a little too dense for me.

  • Zosia on July 16, 2017

    A savoury dutch baby is a great idea and this one had wonderful flavour. I used an immersion blender to eliminate the lumps in the batter and since I substituted 1 tbsp olive oil for the butter, which meant the pan wouldn't be pre-heated stove top, I popped the pan into the oven for 10 minutes before adding the batter. We really enjoyed it. I served it with green beans with caper vinaigrette from the same book.

  • stockholm28 on May 02, 2017

    Wow. I would have skipped right over this had it not been for the reviews on chowhound. I loved this savory version. I made this with thyme and chives and loved those herbs with the parmesan. When I added the eggs to the flour, it was super lumpy; it looked like scrambled eggs. I had to really whip it into shape. I was concerned about this because her instructions say to mix "until just combined." It came out perfect, so don't be afraid to whip it, whip it good. Next time I will try sifting the flour and I will also cut back a bit on the butter. This will definitely be repeated. The recipe is here: https://cooking.nytimes.com/recipes/1017789-savory-dutch-baby

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