Savory Dutch baby from The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen (page 7) by Sharon Kramis and Julie Kramis Hearne

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 Gruyère cheese for Swiss cheese.

  • Barb_N on June 15, 2021

    After coming late to the Dutch Baby party, I have become a convert. This recipe uses more eggs- 4 to 1/2 c flour, 1/2 c milk. It puffed up more than the Food52 version which calls for 3 eggs but I prefer the less eggy ratio. The method used here is much more sensible than Food52 which calls for heating the pan in a 425 deg oven, adding butter, but not burning it, and adding the batter without burning oneself. This starts stovetop and moves to the oven once the batter is poured in. Much safer. I served with sautéed (no time to truly caramelize) onions and spinach.

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