Name: Savory Dutch Baby With Boursin and Peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large eggs; 1/2 cup all-purpose flour; 1/2 cup whole milk; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons unsalted butter; 1/2 cup frozen peas, thawed; 1/4 cup Boursin cheese (or other herbed soft cheese); 2 tablespoons chopped fresh herbs (such as parsley, chives, or dill)

Why You’ll Love Savory Dutch Baby With Boursin and Peas Recipe

It transforms the classic sweet Dutch baby into something delightfully savory, bringing a fresh twist to a brunch staple.
The contrast between the crisp edges and billowy center of the pancake creates texture and drama.
The creamy cheese (such as Boursin) and bright peas provide both comfort and freshness in one dish.
It’s relatively quick to prep (about 15 minutes) and bake (about 20 minutes) — great when you want something special without a full‑all‑day effort.
It invites variations: you can add herbs, smoked salmon, bacon, or change the cheese to fit your mood or what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pancake:

3 large eggs
¾ cup whole milk
⅔ cup all‑purpose flour (about 80 g)
2 tablespoons unsalted butter, melted
½ teaspoon fine salt
½ 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
1½ tablespoons finely chopped scallions
½ cup water
1½ tablespoons finely chopped fresh Italian parsley
¼ teaspoon fine salt
½ teaspoon ground black pepper
Finely grated zest of 1 lemon

To finish:

1 puck (about 5.2 oz) Boursin cheese (garlic & herb flavor preferred)
1 tablespoon finely chopped fresh Italian parsley (optional garnish)
Pea shoots (optional garnish)

Directions

Preheat the oven to 450 °F (approximately 230 °C). Place a 9‑inch cast‑iron skillet into the oven to heat while you prepare the batter.
In a blender (or whisk by hand), combine the eggs, whole milk, flour, melted butter, salt, and pepper. Blend or whisk until smooth.
When the skillet is hot, carefully remove it from the oven and add the remaining 2 tablespoons of butter, swirling it around to coat the bottom and sides.
Quickly pour the batter into the hot skillet. Sprinkle the chopped parsley and scallions over the batter. Return the skillet to the oven and bake for about 20 to 25 minutes until the pancake is puffed and lightly browned around the edges.
While the pancake is baking, prepare the peas:
- In a separate skillet over medium‑high heat, melt the butter and add the olive oil.
- Add the peas, garlic, and scallions and sauté for 1 to 2 minutes until fragrant (but do not let the garlic brown).
- Add the water (enough to barely cover the peas, about ½ cup) and continue cooking until the peas are tender and the water has evaporated (about 5 minutes).
- Stir in the chopped parsley, salt, pepper, and lemon zest. Set aside.
When the Dutch baby is done baking, remove it from the oven and immediately top with spoonfuls of the Boursin cheese and the cooked peas. Garnish with additional parsley and pea shoots if desired. Serve immediately.

Servings and timing

Serves: 4 to 6 people (yield: one 9‑inch Dutch baby)
Timing: Prep about 15 minutes + Bake about 20 minutes = Total approx. 35 minutes

Variations

Add a fried or poached egg on top for extra richness.
Include diced ham, cooked bacon, or thinly sliced smoked salmon for a non‑vegetarian version.
Swap the parsley and scallions for other herbs such as tarragon, thyme, or basil.
Instead of Boursin, use another soft cheese like goat cheese, sheep’s‑milk cheese, or crumbled feta (though the texture and richness will differ).
Replace or supplement the peas with a lightly dressed spring mix or seasonal greens for a lighter take.

Storage/Reheating

This dish is best eaten fresh from the oven to enjoy its full puff and texture. If you do have leftovers, store them in an airtight container and refrigerate for up to 2 days. To reheat, warm in a toaster oven at about 400 °F (around 200 °C) until heated through and crisped again.

FAQs

What kind of pan should I use?

A 9‑inch oven‑safe skillet (preferably cast‑iron) is ideal because it holds heat well and helps the batter puff up properly.

Can I make the batter ahead of time?

Yes. The batter can be made up to 3 days ahead and stored in the fridge in an airtight container. Before using, bring it to room temperature (about 30 minutes) and give it a little whisk.

What if I don’t have a blender?

You can whisk the batter by hand until it’s smooth; a blender just makes the process easier and ensures a silky texture.

Can I use frozen peas instead of fresh English peas?

Yes — frozen peas will work. Just blanch or cook them according to package instructions, then proceed with the garlic, scallion, lemon zest and seasoning steps.

Is it possible to make this gluten‑free?

You could try substituting a gluten‑free all‑purpose flour blend in place of the regular flour, though texture and rise may differ slightly.

Can I make this ahead of time for brunch guests?

You can prepare the batter ahead, but it’s best to bake the pancake and cook the peas right before serving to preserve the puff and crisp edges.

What if it doesn’t puff up in the oven?

Ensure your skillet is very hot before pouring the batter, and that your oven is fully preheated to 450 °F. Using a lighter or non‑heat‑retaining pan may reduce puffing.

Could I add other vegetables to the topping?

Yes — as long as they’re cooked and seasoned, you could add zucchini ribbons, asparagus tips, shiitake mushrooms, or roasted cherry tomatoes.

How do I serve it to keep the puff?

Serve immediately after topping the pancake. Letting it sit too long will cause it to deflate.

Is this suitable for lunch or dinner as well as brunch?

Absolutely. With a side salad or roasted vegetables, it works well for a light lunch or even a relaxed dinner.

Conclusion

This savory Dutch baby is a striking and delicious change from the usual sweet pancake fare. With its puffed, golden base, and layered flavors of creamy cheese and bright herb‑infused peas, it brings both elegance and comfort to the table. Whether for a leisurely weekend brunch or a special light meal, it’s sure to impress while staying relatively simple to execute. Enjoy the moment when it comes out of the oven — that dramatic rise and crisp edge won’t last long!