Parmesan Dutch baby with creamed mushrooms from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 118) by Deb Perelman

  • shallots
  • Parmesan cheese
  • chives
  • heavy cream
  • eggs
  • dry white wine
  • cremini mushrooms

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

  • gamulholland on July 25, 2021

    Delicious, very popular with the family, will definitely make again.

  • gamulholland on June 30, 2019

    This was amazing. Husband and kids devoured it. No one missed the meat.

  • trmarvin on December 02, 2018

    My cast-iron skillet is 10 1/4", so my Dutch baby didn't puff up or crawl as nicely up the sides as it's supposed to, but it was still great. Will add to our brunch lineup - also nice for a weeknight dinner.

  • Yildiz100 on August 16, 2018

    The dutch baby itself was good, not a surprise since it is pretty much the same recipe as a Bobby Flay recipe we already make and like. For me, the mushroom topping needs tweaked though. First, I would have liked at least 50% more mushrooms, I thought the topping was a little sparse. Also, there was only enough cream to make them a bit oily. I would add more cream so it is more of a sauce, and maybe thicken it with a bit of parm.

  • pistachiopeas on May 01, 2018

    We both loved it. Mushrooms can be made ahead.

  • Bryan on February 10, 2018

    http://people.com/food/smitten-kitchen-parmesan-dutch-baby-creamed-mushrooms-recipe/

  • ksg518 on December 04, 2017

    Very good and reasonably quick for a weeknight. I essentially doubled the amount of mushrooms since I had a lot that needed to be used up. I used half and half instead of cream for the mushrooms and it worked fine. I also used five eggs instead of four since I wasn't sure it would be substantial enough with just four eggs. Next time I'll just use four -- this easily feed two people for a main course with some left over.

  • Zosia on November 20, 2017

    Quick and very tasty; the mushrooms were a particularly delicious addition. I replaced the butter with 2 tbsp olive oil (1 for the mushrooms, the second for the pancake).

  • stef on November 17, 2017

    This was an easy quick supper. I used 6 eggs and about quarter cup more milk. Will make again

  • hirsheys on October 31, 2017

    I made this for dinner the other night. The pan I used had rounded sides (and was larger than 12-inches) which was a mistake, since the dutch baby didn't climb up the sides of the pan like they should have to make it poof. Still, the taste was amazing and I will definitely try it again.

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